Preserve those pears and create a new flavor profile. This recipe comes out of "the laundry preservation book", a funny and very accurate name for a fantastic conservation guide that was once found in a caravan park's laundromat, and it is a good one. It is eye-cathing, straightforward and, as it should, it will elevate your pantry game.
These pears result in a spiced, sweet and sour bite. A truly nice way to preserve those last fruits of the season. They should be stored for once month before eating, why? Because the laundry book said so.
Raspberry-pickled sweet pears recipe:
Ingredients:
- 1/2 lemon (+/- 25 gr of juice)
- 225 gr White Sugar
- 240 gr Raspberry Vinegar
- 1 Cinnamon Stick (4 cm long)
- 3 Allspice berries
- 3 Aromatic Cloves
- 80 gr Filtered Water
- 450 gr Firm pears
Steps
Peel the lemon, avoiding the white bitter flesh, and place the skins in a medium sized pot. Squeeze the lemon, and add one spoonful into the pot.
Add the sugar, vinegar, spices and water to the same pot and take it onto the stove. Heat up the mixture slowly and stirring sporadically. Once the sugar has dissolved, bring the temperature up and boil the mixture.
Prepare the pears: peel them, slice them in half, quarter them if you have got large pears, and remove the core of the fruit.
Add the pears into the boiling pot and cook for twenty minutes or until the pears are tender but keeping their shape.
Place your cooked pears in warm sterilized jars. Bring the syrup to a roaring boil and cook it for 5 for minutes, remove any foam that forms. Pour the syrup in the jars until are pears are covered.
Allow the pears to sit for one month before consuming.
Chill before eating and serve next to turkey, pate or on a cheese board.
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