Pickled Pears

1.8 Kg 4 Lbs Conference pears
600 mls 1 pt malt vinegar
900 gms 2 Lbs granulated sugar
2 tsp whole cloves
2 tsp allspice berries
2.5 cm 1 inch root ginger, peeled and sliced
1 stick of cinnamon, broken into pieces
Pared zest of 1 lemon
Peel, core and quarter the pears. Cover them with water and add 2 Tblsp of vinegar to prevent the pears from discolouring.
Place the remaining ingredients in a pan and heat gently, stirring until the sugar dissolves. Bring to the boil.
Drain the pears and add them to the pan. Simmer gently for 30 minutes until the pears are transparent.
Lift out the pears with a draining spoon. Place them in large, clean, warm jars.
Boil the syrup for 20 minutes until it has reduced.
Allow the syrup to cool before pouring it over the pears.
Seal the jar and store for at least a week before using.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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