Jul 012010
 

Makes about 2 cups

Ingredients

4 cups white wine vinegar
8cm strip lemon peel
5cm stick cinnamon
6 whole cloves
6 peppercorns
6 allspice berries
1 tablespoon thinly sliced ginger
2 cups sugar
8 firm pears

Method

Put vinegar, 2 cups water, lemon peel, spices, ginger and sugar in a saucepan and bring to the boil, stirring until sugar is dissolved. Simmer for 5 minutes.

Peel and core pears, cut lengthwise into quarters, add to pan and simmer for 1 min.

Remove pears and pack carefully in warm sterilised jars.

Pour vinegar mixture over seal. Store in cool dark place.

Keeps for 12 months.

Author

Robyn Currie
Eltham North

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