2018-11-01_The_Simple_Things

LIVING (^) | STAPLE FOODS
Wine pickled pears
These pickled pears are brilliantly
versatile: sweet enough to spoon
over ice-cream and savoury enough
to make up part of a cheese board.
They make an excellent present, too.
Makes a 1 litre jar
400ml red wine
350g granulated sugar
4 pieces star anise
8 unripe pears
100ml red wine vinegar
YOUWILLNEED
1 litre Kilner jar, sterilised
1 Put the wine, granulated sugar and
star anise into a saucepan and heat
gently, stirring until the sugar has
dissolved. Remove from the heat.
2 Peel, core and quarter the pears,
dropping them in as they are finished.
Return the pan to the hob and bring
to a simmer. Cook the pears, stirring
occasionally to turn them over, for
around 10 mins or until softened.
3 Spoon the pears into a sterilised jar
and then bring the liquid to the boil
for 5 mins. Add the vinegar and pour
the hot liquid over the pears until all
are covered, then seal immediately.
4 You can eat this within a few days
but it is at its best left to mellow for a
month. Will keep for six months,
unopened. Once opened, keep in the
fridge and use within one month.
TO KEEP
Colour and shape are
reasons alone to pickle
pears in wine – and
then there’s the taste