Pickled Pears and Cranberries
Pickled Pears and Cranberries
Ingredients
- 2 firm Bosc pears
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, peeled and cut into slices 1/8 inch (3 mm) thick
- 3/4 cup (80 g) frozen or fresh cranberries
- 1 cup (250 ml) rice vinegar
- 1 cup (250 ml) water
- 1/3 cup (75 ml) honey
- 1 tbsp pink peppercorns
- 1/2 tsp iodine-free sea salt or kosher salt
- 2 star anise
- 1 cinnamon stick, about 3 inches (7.5 cm) long
- 1 bay leaf
- 24 cranberry and hazelnut crackers
Instructions
- On a work surface, cut the pears in half. Remove the core and cut each half into 6 long wedges. Place the pears in a 4-cup (1 litre) glass jar. Add the ginger and cranberries.
- In a small pot, bring the remaining ingredients, except for the crackers, to a boil. Simmer for 2 minutes or until the honey has melted. Pour the boiling liquid into the jar over the pears. Let cool. Cover and refrigerate for 8 hours or overnight. Remove and compost the star anise, cinnamon stick and bay leaf (see note).
- Serve with a selection of cheese and cold cuts. Serve with the crackers. The pickled pears and cranberries will keep for 1 month in the refrigerator.
Pickled Pears and Cranberries