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Spiced Preserved Pears

7th October 2019 by Louise
Spiced preserved pears
Spiced preserved pears

As winter is almost upon us I like to have a few hidden gems stored away in my larder to pull out at the last minute. These are just that, fragrant autumn jewels that see me through the winter months. Simple as they are, they bring warmth to salty cheese and work perfectly with game. They’re also a wonderful addition to porridge – takes breakfast to another level. Honestly make a large batch, you won’t regret it!

Spiced preserved pears, served
Spiced preserved pears, served
Preserved pears 1
Print Recipe

Spiced Preserved Pears

Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Dessert

Ingredients

  • 1 Kg Pears (small conference, comice, D’Anjou or Forelle), not too ripe
  • 825 ml Water
  • 170 ml Apple cider vinegar
  • 350 g Light brown sugar

Aromatics

  • 3 star anis
  • 2 cinnamon sticks approx 4cm in length
  • 10 whole cloves
  • 6 juniper berries

Instructions

  • Begin by peeling the pears, leaving the stem intact. I like to halve some of the pears and leave some whole as I think it looks pretty.
  • Bring the water, vinegar and brown sugar to the boil with the aromatics. When the sugar has dissolved completely, lower the heat and with the syrup simmering, carefully drop the pears in. Cook for 15 minutes or until tender but not mushy. You will need to turn and baste the pears whilst they simmer so you may need to do this in batches depending on the size of your saucepan.
  • Once the pears are tender, remove them from the syrup and place into a sterilised kilner jar. Pour the hot syrup and the aromatics over the pears and seal. Let them sit in a dark place for 2 to 4 weeks or up to 3 months. Enjoy with meat, cheese or even porridge.
  • The pears will keep for several days, once open in the fridge.

Notes

I like to vary the spices in each batch.  Switch the juniper for whole cardamom pods, this spice also works so well with pears. Adding a bay leaf to the syrup is also lovely.

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Category: Autumn, Desserts, Preserving, WinterTag: pears, preserved, spiced
Previous Post:Raw almond butter cupsRaw Almond Butter Cups
Next Post:Plum, Cobnut & Oat Crunch CrumblePlum, cobnut & Oat Crunch Crumble

Reader Interactions

Comments

  1. Mags

    11th October 2020 at 6:05 pm

    Can I reheat leftover syrup and bottle more fruit? If so, do I store in fridge and for how long The recipe for spiced pears is delicious
    Thank you

    Reply
    • Louise

      11th October 2020 at 6:12 pm

      I cannot see why you can’t re-boil the syrup and bottle more fruit. Yes store in the fridge for up to 3 months unopened. Once opened they’ll have to be eaten within a week or so. So pleased you like them Mags

      Reply

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Recipe Rating




SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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We enjoyed them paired with pickled red cabbage, quinoa and salad for lunch. They're also great as part of a mezze meal or served smaller as canapés. 

Yellow Pea & Pumpkin Croquettes 

350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

1. Place the yellow peas (or split peas) in a bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
2. The next day, drain the peas and combine them with the onion, garlic, parsley and coriander. Pulse in a food processor 2-3 times, (if using split peas pulse twice) until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices pumpkin, baking powder, 1/2 teaspoon salt. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for 1 hour or until ready to use.
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Here’s a winter warmer!
It’s not often I post poultry or meat on my feed. I do occasionally like to eat it though, especially Guinea fowl, it’s such a tasty bird. This can be made with chicken too. 

300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
Pour 1 Tbls oil into a large non-stick sauté pan, and place on a high heat. Once hot, add half the meatballs and fry for 2-3 mins, turning throughout until golden brown all over. Transfer the meatballs to a baking tray, repeat with the remainder. Now finish cooking in a preheated oven. 

In a frying pan, set to high, add a little oil and fry the mushrooms until golden. 
Heat a pan over a medium heat. Add a knob of butter & a little olive oil, once melted, add the onion a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent. Add the garlic and continue to cook for two minutes.
Now add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix &, once absorbed, add another ladleful, stirring now & again. Repeat until the stock is used up or the barley is tender approx 25 mins. *you may need to add a little more stock.
Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
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