And a jar of spiced pickled pears!

by bfbaker

october 11 009october 11 007  october 11 021    october 11 027october 11 016october 11 029

This afternoon my entire house smelt of Christmas; rich and spicy and fruity. By the request of my mama I made some spiced pickled pears that could be scurried away for a month or so and whipped out just before Christmas actually arrives. These make fantastic presents for other people or taste wonderful with cold cuts of meat on Boxing Day – particularly turkey, pork or gamey meats. I was heavily inspired by the wonderful Delia’s recipe however, naturally, I had to have a play around with it too.

This recipe made two jars of pears.


8 small, hard pears

1 lemon

1 tsp juniper berries

1 tsp cloves

1 tsp freshly grated nutmeg

1 cinnamon stick

250ml Cider vinegar

250ml white wine vinegar

200g light brown sugar

150g dark brown sugar


  1. Pop all the ingredients except the pears and lemon into a sauce pan and pop on a low heat. Stir once in a while just to get the flavours going and sugar dissolving.
  2. Whilst everything in the pan is simmering away begin peeling your pears; leave the stalks in but slice into halves. Then cut up half of your lemon into thin slices and squeeze the juice out of the other half into the pan with the other ingredients.
  3. Once everything in the pan begins to boil, and the sugar has dissolved, pop in your pears and lemon and allow it to simmer and bubble away for 20/25 minutes until the pears are turning a little translucent and soft. Whilst the pears are happily cooking fill your jars with hot water to heat the glass before you put the hot fruit in there (obviously empty this water out before putting anything else in…).
  4. Fill your jars with the pears and lemons.
  5. Turn up the heat on the juice and let it boil for a couple of minutes before straining through a sieve (to get rid of all those clonky herbs and spices) and pour the rest into the jars.
  6. Leave to rest somewhere cold and dark for a month or so and enjoy! They’ll keep for up to six months.