The pickled pears have an intense fruity flavor, and the sticky, syrupy brine has a summery sweetness that can be nicely balanced by serving it with a tangy sidekick. A bit of grated orange or lemon in the cream or whipped cream would therefore be quite appropriate.
Recipe for pickled pears
I love picking a pear from the tree, biting into it, and tasting all the delicate nuances. But just as much, I also enjoy preserving the fruits in a sugar syrup with vanilla and eating them with ice cream, whipped cream, or custard sauce.
The preserved pears have an intense fruit flavor, and the sticky, syrupy syrup has a summery sweetness that can be nicely balanced when served with a tangy sidekick. A little grated orange or lemon in the cream or whipped cream would therefore only be appropriate.
This recipe makes 2 jars.
Servings: jar
Pickled Pears
The pickled pears have an intense fruity flavor, and the sticky, syrupy brine has a summery sweetness that can be nicely balanced by serving it with a tangy sidekick. A bit of grated orange or lemon in the cream or whipped cream would therefore be quite appropriate.
Equipment
- Cutting Board
- Knife
- Vegetable Peeler
- Pot
- Canning Jar
Ingredients
- 1 kg Pear
- 500 gram Sugar
- 200 gram Water
- 50 gram Vinegar
- 1 pcs. Vanilla Pod
Instructions
- The pears can be pickled with or without their cores, but I recommend removing the core in large fruits as it often becomes tough – even when pickled. You remove the core by halving the pears and cutting it out with a knife.
- Rinse and peel the pears.
- Halve the fruits and remove the core, the stem at the top, and the blossom at the bottom.
- Split the vanilla pod and mix the seeds with the sugar.
- Pour vinegar and water into a pot and add the vanilla pod and sugar.
- Boil until all the sugar is dissolved and gently place the pears into the sugar brine.
- Reduce the heat and let the pears simmer until they soften. Depending on the size of the fruits, this takes between 5 and 10 minutes.
- Pierce the pears with a fork or the tip of a knife to check if they are tender.
- When they feel soft, place them in sterilized preserving jars.
- Boil the brine for an additional 5 minutes to thicken it slightly before pouring it over the pears.
- Seal the jar immediately.
- Unopened jars stored in a cool, dark place can last up to 6 months. Opened jars stay fresh in the refrigerator for 1-2 weeks.
Notes
Serving Suggestions
Classic, but far from boring. Pickled pears are a delightful dessert that can be enjoyed just as the fruits are or served with raw cream, whipped cream, and a good scoop of ice cream.As an accompaniment to a piece of cake, they are certainly delicious, but I can also highly recommend using the pears in baked goods. I often bake blondies, muffins, cupcakes, or the favorite pear tart, where I substitute fresh fruit with pickled. It gives a unique sweetness and fullness that I am very fond of.