Cheeseboard & onion tart
Use up remnants of cheese in this delicious tart – a mixture of blue, creamy and cheddar works well
Ginger-spiced pears
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2kg/4lb 8oz
Skip to ingredients
- 500g granulated sugar
- 500ml white wine vinegar
- pared zest (use a vegetable peeler) and juice 1 orange
- 5cm piece gingerthinly sliced (no need to peel)
- 3 bay leaves
- 1 tsp black peppercorn
- 1 ½kg small ripe pear
Nutrition: per 2 tbsp
- kcal47
- fat0g
- saturates0g
- carbs11g
- sugars11g
- fibre1g
- protein0g
- salt0glow
Method
step 1
Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
step 2
Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
step 3
Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.
