Preserved pears for winter

Autumn

I like to make a few jars of these preserved pears for Christmas – they go exceptionally well with almost anything that graces the table at that time of year. Serve them alongside honey-baked ham or roast goose; with a blue cheese such as Stilton; with a gamy terrine; or with some flaming Christmas pudding and brandy butter. They’ll keep for months on the shelf, but once opened, it’s best to keep them in the fridge until you’ve used them up.

Fills a 2-litre (70fl oz) jar

Ingredients

12 pears, peeled and rinsed
300g (10½oz) unrefined granulated sugar
1 litre (35fl oz) cider vinegar
6 cloves
4 cardamom pods, bashed
2 star anise
2 tsp coriander seeds
1 tsp black peppercorns
6 bay leaves
A couple of rosemary sprigs
A couple of thyme sprigs
Some fennel or dill tops, if you have them

Method

Place the pears in a medium–large pan. Add the sugar and pour the vinegar over, then add the spices and herbs. Set the pan over a medium–high heat and bring the mixture to the simmer, stirring occasionally to help dissolve the sugar.

Place a lid on the pan, reduce the heat and cook gently for 10–20 minutes, or until the pears are tender. Using a slotted spoon, remove the pears from the hot preserving liquid and arrange them snugly in a sterilised jar (make sure you use one with an airtight lid).

Now remove the herbs from the pan and tuck them down into the jar, too. Pour over the preserving liquid – it should still be near boiling point and should cover the pears completely. (Any leftover liquid can go into a separate jar – use it to make salad dressings and the like.)

Seal the jar with the lid and place it in a cool, dark spot until you’re ready to eat the pears.

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