Serves: 4 people
1 kg Caster Sugar
2 sticks Cinnamon
8 - Cloves
1 tsp Ground Allspice
1 - Lemon
rind and juice
2 kg Pears
5 cm SuperValu Fresh Ginger
1 litre SuperValu White Wine Vinegar
1 tsp SuperValu Whole Black Peppercorns
- Remove the zest from the lemon and place in a pan with the lemon juice, cloves, peppercorns, allspice, ginger, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
- Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears and drain.
- Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
- Spoon the fruit into warmed sterilised jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.