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Watercolour of a young woman in her country kitchen absorbed in her task pickling pears.
Pickled pears taste wonderful served with cold meats and poultry are perfect with cheese or served in a salad.
Recipe -750g small pears, 450g granulated sugar, 400ml cider vinegar, 2 sprigs of rosemary, 4 pared strips lemon zest, cinnamon stick, teaspoon of both cloves & all spice.
Peal pears.Break cinnamon stick.Place ingredients except rosemary & pears in a large heavy based pan. Bring slowly to the boil.
Add pears and simmer for 10 minutes. Add the rosemary. Cook for 5 minutes. Transfer the pears, rosemary and spices to a sterilised jar using a slotted spoon Return liquid to the heat. Boil for 5 minutes. Remove from the heat and pour over the pears, rosemary and spices.
Seal the jar. Store for up to 2 months in a cool dark place. Once opened, keep chilled and eat within 2 weeks.
April 11th, 2011
Viewed 211 Times - Last Visitor from Sud Metz, Moselle - France on 12/20/2013 at 2:55 AM