Pickled pears

• lemon↗1

  or orange

• cloves↗10
• black peppercorn↗2 tsp tsp

  lightly crushed

• allspice1 tsp tsp

  berries, lightly crushed

• piece fresh root ginger↗5 cm cm

  sliced

• cider↗1 litre/1¾ pints litre/1¾ pints

  or white wine vinegar

• cinnamon↗2

  sticks

• bag caster sugar↗1kg kg
• small pears↗2kg kg

Step-by-step instructions

1. 1

   Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.

2. 2

   Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.

3. 3

   Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.