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Syrup-preserved pears

Name: Syrup-preserved pears
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes enough to fill 2 x 500g jars
Cuisine: British recipes
Ingredients: Squeeze lemon juice; 600-700g pears (about 4); 200g golden caster sugar; 1 long cinnamon stick (or 2 short sticks); 8 cloves; You’ll also need; 2 x 500g sterilised preserving jars (see Know-how)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 3 Oct 23
Updated: 18 Mar 24

Subtly spiced with cinnamon and cloves, these pears are preserved in a light sugar syrup to lock in and enhance their natural flavour. Spoon over your breakfast or enjoy as a dessert with ice cream or custard.

Use these pears to top our ultimate porridge with preserved pears and almond butter.

Easy
October 2023

Test kitchen approved

Makes enough to fill 2 x 500g jars
Hands-on time 20 min. Simmering time 30 min

Use these pears to top our ultimate porridge with preserved pears and almond butter.

Nutrition: Per half pear (with syrup)

Calories: 138kcals
Fat: 0g
Protein: 0g
Carbohydrates: 33g (32g sugars)
Fibre: 1.9g
Salt: Trace

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Ingredients

Squeeze lemon juice
600-700g pears (about 4)
200g golden caster sugar
1 long cinnamon stick (or 2 short sticks)
8 cloves

You’ll also need

2 x 500g sterilised preserving jars (see Know-how)

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Method

Half-fill a large bowl with cold water and a squeeze of lemon juice. Peel the pears and cut in half; if they’re very small you can leave them whole. Leave the stalks on if you like how they look, but you can remove them if you prefer. Use a melon baller or teaspoon to scoop out the seeds and core. Add the pears to the bowl of lemon water as you go to prevent them from oxidising and turning brown.
Put the sugar and spices in a pan along with 800ml water and bring to the boil. Drain the pears and add to the pan. Simmer for 10 minutes, then transfer the pears using a slotted spoon to sterilised jars and carefully pour in the hot syrup. Ensure the pears are fully submerged in the syrup, then seal.
Put the jars in a large pan and fill with enough water to cover them completely. Bring to the boil, then simmer for 20 minutes. Carefully remove the jars and leave to cool. The sealed jars can be kept at room temperature for up to a year. Once opened, keep them in the fridge and eat within 2 weeks.