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Pickled pears
Serves 4 Sauces and accompaniments
Ingredients
- 500ml cider vinegar
- 300g caster sugar
- zest 1 lemon
- 1tsp black peppercorns
- pinch saffron strands
- 1kg pears, peeled, cored and quartered – Maltese variety Bambinella taste and look great, but any ripe pear will work
- sterilised glass jars
Method
Heat the cider vinegar, sugar, lemon zest, peppercorns and saffron in a pan. When the sugar has dissolved, tip in the pears and simmer for 10-15 minutes until tender. Leave to cool in the pickling liquor, then decant the pears into sterilised jars, along with the liquid.
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