Pickled Pears

When is an apple not an apple? When it's a pear!

Ingredients

  • 20g fresh ginger
  • 1 cinnamon stick
  • 2 star anise
  • Zest of 1 lemon
  • 1 tsp mixed spice
  • 70ml cider vinegar
  • 60g brown sugar
  • 2 pears

Method

Place all ingredients except the pear in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 10 mins, stirring regularly.

Cut the pears into long slices. Depending on how firm your pears are you may want to keep the skins on. Add the pears to the pan, then cook for a further 5 mins or so until just softened.

Spoon the hot pears into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

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