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Add a photoRaciónes: 12
Ingredientes
- 25 x mm piece fresh root ginger
- 1 x lemon
- 450 gm golden brown granulated sugar
- 300 ml white wine vinegar
- 300 ml clear malt vinegar
- 1 x level tbspallspice berries
- 1 x level tbsp cloves
- 1 lrg cinnamon stick or possibly several pcs of cassia bark
- 1 1/4 kg ripe but hard unblemished william pears
Direcciones
- Thinly slice the ginger and pare the rind off the lemon in three strips.
- Put the sugar and vinegars into a saucepan and dissolve on the simmering plate.
- Add in the ginger lemon rind and spices. Slowly bring to the boil.
- Carefully peel the pears.
- Halve or possibly quarter them then remove the cores.
- Place in a pan and bring to a fast boil on the boiling plate.
- Lift out the pears with a slotted spoon and pack into three 500ml sterilised jars with an even distribution of the cooked spices.
- Reduce the syrup to about half on the boiling plate for 10 min till syrupy. Pour over the pears making sure they are all covered.
- Seal and store in a cold dark place for up to 6 months.
- Don't use over ripe fruit or possibly it will discolour and disintegrate during cooking. For spiced peaches or possibly nectarines prepare in exactly the same manner but skin holve and remove the stones from the fruit. Use orange instead of lemon rind and omit the ginger. Beautiful bottled fruits picked when in their prime and poached in a sweetsour and spiced sugar syrup make lovely christmas gifts. They are particularly delicious served with warm or possibly cool ham. Use whole spices for optimum flavour and effect
- Makes 900g
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 150 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 69mg | 2% |
| Total Carbs 37.43g | 10% |
| Dietary Fiber 0.3g | 1% |
| Sugars 36.46g | 24% |
| Protein 0.12g | 0% |
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