Name: Ginger-spiced pears
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Makes 2kg/4lb 8oz
Cuisine: British
Ingredients: 500g granulated sugar; 500ml white wine vinegar; pared zest (use a vegetable peeler) and juice 1 orange; 5cm piece ginger thinly sliced (no need to peel); 3 bay leaves; 1 tsp black peppercorn; 1 ½kg small ripe pear

Home
Recipes
Ginger-spiced pears

Ginger-spiced pears

Mary Cadogan

Save recipe

Makes 2kg/4lb 8oz

Easy

Prep: 30 mins

Cook: 25 mins

A star rating of 5 out of 5.3 ratingsRate

loading...

Make and store preserved fruits for a month or so and serve alongside cold meats and cheeses

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cheeseboard & onion tart

A star rating of 4.8 out of 5.68 ratings

Maple & mustard glazed ham

A star rating of 4.8 out of 5.93 ratings

Ingredients

Nutrition

Units:

MetricUS

500g granulated sugar
500ml white wine vinegar
pared zest (use a vegetable peeler) and juice 1 orange
5cm piece ginger

thinly sliced (no need to peel)
3 bay leaves
1 tsp black peppercorn
1 ½kg small ripe pear

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per 2 tbsp

kcal47
fat0g
saturates0g
carbs11g
sugars11g
fibre1g
protein0g
salt0g

low

Method

step 1

Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
step 2

Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
step 3

Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

RECIPE TIPS

STERILISING YOUR JARS

Wash in hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180C/ 160C fan/gas 4 for 10 mins. If your jars have a rubber seal, remove before putting the jars in the oven. To sterilise the seals, simply boil in water.

Recipe from Good Food magazine, November 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now