Makes 3-4 jars
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1.5kg/3lb 5oz pears (they need to be firm and unbruised)
10 allspice berries
6 whole cloves
1 cinnamon stick snapped in half
1 unwaxed lemon, zest only, peeled into large strips
a small piece of fresh ginger, peeled and sliced
425ml/15fl oz white wine vinegar
225g/8oz granulated sugar
Method
1. Peel the pears, halve and remove the cores. Place in a saucepan with just enough water to cover them. Bring to boil and then let them simmer gently for 5-6 minutes.
2. Remove the pears with a slotted spoon and set aside on a plate.
3. Measure the remaining liquid in the pan and add enough water to make it up to a pint.
4. Bring the pan up to a boil again and add the allspice berries, cloves, cinnamon, lemon zest and ginger. Add the vinegar and sugar and then stir until the sugar has dissolved. Cook for a few minutes.
5. Add the pears back to the pan and poach in the liquid until they are soft but still hold their shape.
6. Take off the heat and transfer the pears to sterilised jars and pour over the liquid with the spices to submerge them. Seal and store in a dark cupboard or pantry for 3-4 weeks before using.
These pickled pears are excellent served with left-over turkey and cold meats.