MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spiced Pickled Pears
 Categories: Fruits, Herbs, Spices, Preserving
      Yield: 1 Quart

      2 lb Conference pears (1 kg)
     12 oz Soft light brown sugar
           - (350 g)
     10 oz White wine vinegar (275 ml)
     10 oz Cider vinegar (275 ml)
      1    Cinnamon stick (3")
           - (7.5 cm);
           - broken in 3 pieces
    1/2    Lemon; in thin slices
    1/2 ts Whole cloves; level
      1 ts Juniper berries; level
      2 ts Mixed pepper berries; level

  You will also need a 1 litre jar with a glass or plastic lid;
  vinegar corrodes metal.

  Start off by putting all the ingredients except the pears in a
  large saucepan and place it on a low heat, allowing it to come
  slowly to the boil.

  Give everything a whisk round from time to time to dissolve the
  sugar crystals. While that's happening, peel the pears. They need
  to be pared very thinly. Forgive the pun. This means using either a
  very sharp knife or, best of all, a really good potato peeler. Take
  off all the peel but leave the stalks and the base florets intact.
  As you peel each pear, plunge it into a bowl of cold water.

  Then, after peeling them, check that the sugar has completely
  dissolved into the vinegar, drain the pears and add them to the
  saucepan. Bring everything up to a gentle simmer and let the pears
  cook for about 20 minutes or until they look slightly transparent
  and feel tender when tested with a small skewer.

  In the meantime, the jar should be washed thoroughly in warm, soapy
  water, rinsed, dried and heated in a moderate oven for 5 minutes.
  Then, using a draining spoon, transfer the pears and slices of
  lemon to the clean jar. Now boil the syrup furiously for about
  5 minutes until it's reduced to about 15 fl oz (425 ml) and pour in
  enough to fill the jar right up to its neck and completely cover
  the pears. Then scoop out the spices and add them to the jar as
  well. Any leftover syrup can be discarded. Cover and seal the jar
  and, when the contents are completely cold, wipe and label it and
  store it in a cool dark place for about 1 month before using.

  The pears will keep well for 6 months.

  Recipe FROM: https://www.deliaonline.com

  Uncle Dirty Dave's Archives

MMMMM