Woke up to that bag of pears that we were given and decided that they had to be turned into something that would last so to the Internets we go.
There were a few different recipes but I came across a recipe on the BBC website that seemed ok, though there were some changes that I wanted to make for personal taste.
The other thing after actually cooking this recipe is that it took a good twenty minutes longer than described, and it filled two jam jars and a small Kilner jar, I would have four decent sized jars sterilised to be on the safe side.
- 200g demerara sugar
- 200ml cider vinegar
- 100ml perry (pear cider)
- ½ tsp turmeric
- 1 star anise
- 1 tsp ground cumin
- 2 red onions, chopped
- 1 tsp grated ginger
- 10 firm pears, peeled
and chopped into bite-sized pieces
- ¾ tsp urfa chilli flakes
- 50g sultanas
putting it together
Into your big pan add the sugar, turmeric, cider vinegar, perry, star anise, cumin, red onions, and ginger. Give this a good stir and then bring to the boil.
Then add the pears and urfa and simmer for 60 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas 10 minutes before the end, remove from the heat, then spoon into sterilised jars just out the oven and put lids on.