Pickled Pear Spices

5/5 from 1 Customers

These aromatic, spicy pickled pears keep for ages and make wonderful homemade gifts. Allspice, peppercorns and juniper - best known for the primary flavouring in gin - add a wonderfully distinctive flavour and fragrance to the pears, while the kick from the chilli balances out their sweetness. These pickled treats can be eaten cold with a selection of cold cut meats, or warmed and served with rich game or goose.

In stock
From: £1.60

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These aromatic, spicy pickled pears keep for ages and make wonderful homemade gifts. Allspice, peppercorns and juniper - best known for the primary flavouring in gin - add a wonderfully distinctive flavour and fragrance to the pears, while the kick from the chilli balances out their sweetness. These pickled treats can be eaten cold with a selection of cold cut meats, or warmed and served with rich game or goose.

PREP 10 mins
COOK 30 mins
HEAT 2
MAKES 2 large jars

Ingredients:

  • 8 small pears (conference are best) - peeled, halved and cored
  • ½ lemon - thinly sliced
  • 600ml vinegar (white wine or cider vinegar is best)
  • 300g caster sugar
  • 1 portion of PICKLED PEAR SPICES (1 portion = 1 tbsp): ginger, bay, allspice, juniper, pink pepper, black pepper, piquin chilli, yellow MUSTARD

Allergens are listed in CAPITALS. May contain traces of celery and sesame

Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion, but the spices only by ⅔ or it will be too intense!

Equipment

  • 2 large jars

Method:

  1. Preheat the oven to 100°C/gas mark ¼
  2. Wash 2 large jars and their lids in hot soapy water, rinse, then place in the oven for 5-10 minutes or until dry to sterilise them
  3. Boil the vinegar, sugar, lemon and PICKLED PEAR SPICES for 5 minutes or until the sugar has dissolved
  4. Add the pears then simmer for 20 minutes or until they’re softened and slightly translucent
  5. Layer the pears in the sterilised jars then pour over the hot vinegar mixture, including all the spices
  6. Leave to mature for at least a couple of weeks before eating them
  7. The pickled pears should keep for several months

Product Rating (1):

5/5

I bought these spices last Christmas and served pickled pears with smoked salmon and scrambled eggs on boxing day every body was blown away with the combination it really goes well. It also makes a very good starter with out the scrambled eggs. It last well in the fridge if it gets that far. !!!!!!!!!!!! MARGARET

Margaret Davis View More

Thank you for your great feedback Margaret! That sounds absolutely delicious and we're happy to hear everybody enjoyed it!

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