Slow Cooked Gingered Pears Recipes

GINGER-SPICED PEARS

Ginger-spiced pears image

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

Provided by Mary Cadogan

Categories Buffet, Condiment

Time 55m

Yield Makes 2kg/4lb 8oz

Number Of Ingredients 7

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

Steps:

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.
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).
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.

Nutrition Facts : Calories 47 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber

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