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I mentioned Sam making spiced pears that 'go nicely with the cold ham, or a good bit of cheese'.
And I know I've put the recipe here on LJ somewhere - but I can't find it - so, especially for Ningloreth - here is the recipe for Spiced Pears which i think may become known as Sam's Spiced Pears, rather than mine...
1 orange, or two tangerines
10 cloves
2 tsp black peppercorns , lightly crushed
1 tsp allspice berries, lightly crushed
5 cm piece fresh root ginger, sliced
1 litre/1¾ pints cider or white wine vinegar
2 cinnamon sticks
1kg bag caster sugar
2 - 3kg small pears
Pare the zest from the orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, juice of the orange, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved. Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put to one side. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal and store in a cool dry place for a month before using.
Clearly they will keep for more than a month - I still have half a jar left of ones I made last September/October time and they are still very, very, good.
This came, originally, from a Good Food magazine one year when we had a glut of small hard pears!
And I know I've put the recipe here on LJ somewhere - but I can't find it - so, especially for Ningloreth - here is the recipe for Spiced Pears which i think may become known as Sam's Spiced Pears, rather than mine...
1 orange, or two tangerines
10 cloves
2 tsp black peppercorns , lightly crushed
1 tsp allspice berries, lightly crushed
5 cm piece fresh root ginger, sliced
1 litre/1¾ pints cider or white wine vinegar
2 cinnamon sticks
1kg bag caster sugar
2 - 3kg small pears
Pare the zest from the orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, juice of the orange, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved. Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put to one side. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal and store in a cool dry place for a month before using.
Clearly they will keep for more than a month - I still have half a jar left of ones I made last September/October time and they are still very, very, good.
This came, originally, from a Good Food magazine one year when we had a glut of small hard pears!
