Penned by Great Dixter’s vegetable gardener and cook, Aaron Bertelsen, The Great Dixter Cookbook continues to nurture Lloyd’s inspiring philosophy (‘garden and kitchen, gardener and cook’) through a collection of 70 sumptuous recipes, including these pickled pears.
- 900g/2 Ib pears, peeled, cored and sliced
- 425 ml/14½ fl oz (1¾ cups) apple cider vinegar
- 450 g/1 lb (2 cups) caster sugar
- 1 cinnamon stick
- 10 cloves
- thumb-size piece of stem ginger, sliced
Put all the ingredients into a pan with 850 ml/1½ pints (3½ cups) water and cook slowly until the pears start to soften, but only just (about 10 minutes). You want them to retain a bit of bite. Using a slotted spoon, transfer the pears to a colander and set aside to drain.
Meanwhile, increase the heat under the syrup left in the pan and boil rapidly for 15 minutes, or until it has reduced by about a third and thickened slightly. Pack the fruit into warm, sterilized jars and pour in enough hot syrup to cover. Seal immediately and store for a month before eating.
This recipe was actually given to Bertlesen by fellow head gardener of Gravetye Manor, Tom Coward, and is superb with blue cheese.
Aaron's top tip: make sure you reduce the liquid well to intensify the flavour, and leave for a month before eating.
About this recipe
This Pickled Pears recipe is from The Great Dixter Cookbook: Recipes from an English Garden published by Phaidon.