"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pickled Pears Recipe

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This recipe for Pickled Pears, by , is from The Wallace-McMurray Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, September 14, 2008


3 pounds firm Bosc or Anjou pears, peeled, quartered and cored
1 Tbs. fresh lemon juice
3 cups sugar
2 cups cider vinegar
2 thin slices of lemon
1 Tbs. whole cloves
1 Tbs. allspice berries
1 to 2 pieces of dried stem ginger or 3 quarter size slices of fresh ginger
2 cinnamon sticks

Put the pears in a bowl with cold water to cover. Add the lemon juice to prevent discoloration.

In a large non-aluminum saucepan, combine the vinegar, sugar, lemon slices, cloves, allspice, ginger, cinnamon and 3 cups of water. Bring to a boil over high heat, stirring to dissolve the sugar.

Drain the pears and add them to the spiced syrup. Bring to a boil, reduce the heat to moderate and simmer until the pears are tender but still firm, about 3 minutes.

Remove from heat and let pears macerate in the syrup overnight. The next day, using a slotted spoon, transfer the pears to 2 clean pint canning jars. Boil the syrup over high heat until it registers 200 on a candy thermometer, about 15 minutes. Pour the syrup over the pears. Let cool, then cover and refrigerate until ready to serve. Keeps up to 1 month.




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