Sometimes I can get particularly precious
with recipes. This is one of those. I’ve been asked for this recipe many times
over and somehow felt disinclined to let go of it. Maybe it’s because I often take it as a gift
and once it’s out there then I feel it would no longer be special to me (or
people will see just how easy it is and feel cheated?). I’m selfish, I know. I was told often enough by my nearest and
dearest when I was younger. So now I am
going to be very grown up and magnanimous and share the recipe.
Now, I confess it’s not that noble a
gesture for, if you Google the title,
you’ll get many variations on similar recipes.
I spotted one using star anise and thought that would be worth a
go. This particular one comes from a
class my sister and I attended many, many years ago on edible Christmas gifts
and I think it comes from Leanne Kitchen.
I’ve been making it ever since, slightly altered from the original. I love the warm, amber syrup with the cool pears.
Serve the pears, either in quarters or
chopped, with meats or cheeses. I love
them served with curries or to replace ordinary pears in salads with baby
spinach and walnuts. One friend uses the
leftover liquid poured over boiled white rice (you can also splash it in
dressings), whilst another has eaten the pears with ice cream even though he
was warned they were savoury, not sweet – he liked them.
No matter how you try them, enjoy. I feel a much nicer person now.
Rosemary Spiced Pickled Pears
Recipe
makes about 4 jars, depending on jar size.
2 cups (500ml) white wine vinegar
2 cups (500ml) water
2 cups white sugar
2 teaspoons hot chilli flakes
several sprigs of fresh rosemary*
6 Beurre-Bosc pears
*Snip
(don’t chop) the fresh rosemary sprigs to fit the jars you are using. I normally work on about 2 sprigs to each jar
depending on the size of the jars.
Place the vinegar, water, sugar, chilli
flakes and rosemary sprigs in a large pan and simmer, stirring occasionally,
until the sugar is dissolved.
In the meantime, peel the whole pears
leaving the stalks attached. Cut each
pear into half, then quarter (still leaving stalk attached).
Add the quartered pears to the pan and
simmer for 30 minutes or until pears are soft.
Stir gently once or twice to ensure pears are evenly covered.
While the pears are simmering, sterilize
your jars and lids. I wash mine in hot,
soapy water, rinse the jars and microwave them (still with water attached) for
one minute. I pour boiling hot water
from a kettle over the lids. I also hot
wash some tongs and a pouring jug to use when filling the jars.
Distribute the pears and rosemary sprigs
evenly between the jars. Unless you have
a pouring spout on your pan, pour the remaining liquid into a pouring jar then into
each jar, right up to the top. Place
lids on top and twist to ensure they are sealed. Wipe each jar with a warm, damp cloth to
remove residue syrup.
Store in a cool, dark cupboard. Try to leave for a month to develop the
flavours.
Serve either in quarters or chopped with
meats, cheeses, etc. They are also
particularly good with curries or make lovely gifts.
