PICKLED PEARS
A stylish and gorgeous treat, spooned out of the jar with a little of the syrup
Provided by Good Food team
Categories Side dish, Snack
Time 45m
Yield Makes enough to fill a 1-1.5 litre kilner jar
Number Of Ingredients 9
Steps:
- Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
- Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
- Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.
WINE POACHED SECKEL PEARS
Provided by Aaron McCargo Jr.
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, whisk together Merlot (reserving 2 cups), star anise, cinnamon stick, and sugar. Bring to a boil.
- Add pears and remaining 2 cups of Merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil.
- In a small bowl, whisk together mascarpone, sugar, and cream. Add fresh mint, if desired.
- Place a dollop of mascarpone cheese onto each plate. Top with 1 or 2 pears and serve.
PICKLED PEARS
Make and share this Pickled Pears recipe from Food.com.
Provided by Diana Adcock
Categories Pears
Time P1DT15m
Yield 3 pints
Number Of Ingredients 9
Steps:
- Soak pears in water& fruit fresh/lemon juice to keep from browning.
- Tie pickling spice, ginger and cloves in a spice bag.
- Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
- Bring to a boil, cover and boil for 5 min.
- Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
- Repeat until all pears are poached.
- Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
- Remove pears and discard spice bag and lemons.
- Bring liquid to a boil.
- Pack pears into clean, hot jars.
- Pour boiling liquid to cover leaving 1/2 inch head space.
- Remove bubbles and seal.
- Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 1203, Fat 1.2, SaturatedFat 0.1, Sodium 23.2, Carbohydrate 310.6, Fiber 29.2, Sugar 256.2, Protein 3.7
ROASTED SECKEL PEARS
From the book White House Chef: Eleven Years, Two Presidents, One Kitchen by Chef Walter Scheib and Andrew Friedman.
Provided by Chef Au Vin
Categories Dessert
Time 27m
Yield 4 pear halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
- Add the pears and gently toss to coat them.
- Arrange the pears on a nonstick baking sheet in a single layer without crowding.
- Roast until cooked through, 10 to 12 minutes.
Nutrition Facts : Calories 102.8, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1.8, Carbohydrate 13.7, Fiber 2, Sugar 9.3, Protein 0.4
PICKLED SECKEL PEARS
A spicy memory of sweet summer from Pennsylvania Dutch country. Any good preserving pear may be used, but the Seckel is preferred. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Pears
Time 1h30m
Yield 6 quarts
Number Of Ingredients 5
Steps:
- Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
- Add pears and cook until tender (the pears will look clear when tender).
- Remove the pears with a spoon and fill sterilized jars.
- Boil syrup until thick.
- Pour over pears and seal.
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