PICKLED PEARS RECIPE RECIPES

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PICKLED PEARS RECIPE - FOOD.COM



Pickled Pears Recipe - Food.com image

Make and share this Pickled Pears recipe from Food.com.

Total Time 24 hours 15 minutes

Prep Time 24 hours

Cook Time 15 minutes

Yield 3 pints

Number Of Ingredients 9

6 lbs pears, peeled,cored and halved
4 cups water
2 teaspoons fruit fresh or 2 teaspoons lemon juice
1 teaspoon pickling spices
1 teaspoon whole cloves
1 (1 inch) piece gingerroot
2 1/2 cups white sugar
1 1/2 cups white vinegar
1/2 large lemon, cut into thin slices

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, FatContent 1.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 23.2, CarbohydrateContent 310.6, FiberContent 29.2, SugarContent 256.2, ProteinContent 3.7

PICKLED PEARS RECIPE | MYRECIPES



Pickled Pears Recipe | MyRecipes image

Provided by MyRecipes

Yield 5 quarts

Number Of Ingredients 9

2 tablespoons mixed pickling spices
2 teaspoons whole cloves
2 (2-inch) pieces fresh gingerroot
1 lemon, thinly sliced
2 dozen firm, ripe pickling pears
6 cups sugar
1 quart white vinegar
1 quart water
½ cup red hot cinnamon candy (optional)

Steps:

  • Combine pickling spices, cloves, gingerroot, and lemon; tie in a cheesecloth bag. Set aside.
  • Peel pears, leaving whole with stem intact. Set aside.
  • Combine spice bag, sugar, vinegar, water, and cinnamon candy, if desired, .in a stainless steel stockpot. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Add pears, a few at a time; simmer 15 minutes or just until tender. Remove from heat; cool pears in syrup to room temperature. Cover and refrigerate 12 to 18 hours. Remove spice bag; discard. Bring mixture to a boil.
  • Quickly pack pears into hot sterilized jars, and cover with syrup, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process pears in boiling-water bath 15 minutes.

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PICKLED PEARS RECIPE | BBC GOOD FOOD
A stylish and gorgeous treat, spooned out of the jar with a little of the syrup
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Total Time 45 minutes
Category Side dish, Snack
Cuisine British
  • 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.
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PICKLED PEARS RECIPE | BON APPÉTIT
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PICKLED SECKEL PEARS RECIPE - FOOD.COM
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    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 10 minutes, then turn them over and simmer for another 10–20 minutes or until they look slightly transparent and feel tender when tested with a small skewer.

    Using a draining spoon, transfer the pears and slices of lemon to the sterilised preserving jar (see Cook's Note below). Now boil the syrup furiously for about 5 minutes, until it’s reduced to approximately 425ml, 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 with a waxed disc 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.

    Cook's Note: to sterilise preserving jars, wash them in warm soapy water, rinse and dry, then pop them in a medium oven for 5 minutes. 

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