This is another recipe for the winter pears from the cortijo. You need to use a fairly robust pear for this recipe. The pickled pears keep well and are great with cold meats. The recipe is one of Delia Smith’s.
350g brown sugar
275ml white wine vinegar
275ml cider vinegar
1 long stick cinnamon
1/2 lemon, sliced
1/2 teaspoon whole cloves
1 tablespoon mixed peppercorns
Bring all the ingredients except the pears to the boil. Stir to dissolve the sugar.
Peel the pears, leaving the stalks intact and the pears whole.
Add to the pan and simmer for 20 minutes until the pears are cooked. Transfer the pears to a preserving jar.
Boil the remaining syrup hard for 5 minutes until reduced to 425ml. Fill the jar with the syrup, adding any leftover spices.
Keep for a month before trying.