Pickled Pears Recipe
By the wlr team
Pickled pears can be eaten by themselves with some cream or can be used in other puddings such as tarts and crumbles. The best thing about this recipe is that one serving is only 181 calories and has little to no fat content!
- Recipe makes: 20 servings
- Prep time:
- Cook time: 30 mins
- Calories: 181
- 1000g white wine vinegar
- 250ml tap/mineral water
- 500g white sugar
- 1g star anise seeds
- 1 Stick/2g cinnamon
- ¼ Tsp/0.75g allspice powder
- 1g whole cloves
- 20 Med/3320g pears
- 10g fresh rosmary
- Preheat the oven to 160°C (325°F, Gas Mark 3). Place two 1.5 litre/2 pints airtight jars into the oven to steralize.
- Peel the pears. Break the cinnamon stick into inch long pieces.
- In a large, non-reactive pan (stainless steel, glass or enamel), bring the water, vinegar and sugar to a boil and add in 3 whole star anise, the cinnamon stick, allspice, and 1 tsp cloves. If you can, substitute the ground allspice with 1 tsp whole allspice.
- Reduce the heat to a simmer and add the pears, then pop on the lid and simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the liquid using a slotted spoon and set aside. Carefully remove the jars from the oven and place onto a wooden chopping board (to prevent sudden heat change from cracking them).
- Bring the liquid in the pan back to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened.
- Divide the poached pears between the jars and pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed. Add one sprig of rosemary to each jar then seal the jars tightly.
- The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks.
|Fruit & Veg||2.2|
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