- October 2023
- Makes enough to fill 2 x 500g jars
- Hands-on time 20 min. Simmering time 30 min
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.
- 33g (32g sugars)
- 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)
- 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.
Learn how to sterilise jars.
Rate & review
Or, how about...?
September seasonal recipes
Chocolate cake with caramel poached pears and chocolate buttercream
Give chocolate cake an autumnal twist. Fill this rich chocolate...
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter