Recipe: Pickled Pears
Serves
11 (1/4 cup slices)
Per Serving
108 cal., 0 g pro., 0 g fat, 27 g carb., 1 g fiber, 145 mg sod.
Meal Pattern
1/4 cup fruit
1 1/2 lbs. Seckel pears*
2 cups Apple cider vinegar
1 cup Water
1/2 cup Brown sugar
1/2 cup White sugar
1 tsp. Kosher or sea salt
1 tsp. Black peppercorn
1 Cinnamon stick
1 Bay leaf
1 Star anise
6 Whole cloves
- Wash the pears and set aside. Make a bring in a non-reactive pan by combining the remaining ingredients. Bring to a boil and stir until the sugar is dissolved, then reduce the heat to low.
- Prick a dozen holes in each pear, so their skins won’t crack or burst in the hot brine. Rotate the pear while quickly poking holes in the surface of the pear with a toothpick or skewer.
- Add all of the pears to the hot bring at once. Bring the liquid back to a boil, and then reduce the heat and simmer for 8 to 10 minutes or until the pears seem soft when pierced with a tip of a knife.
- Remove the pan of pickled pear from the heat and let them cool. Once cool, spoon the pears into a jar and pour the brine over them. Place a lid on the jar and refrigerate.
* Any type of USA Pears can be used in this recipe. If using a larger variety than Seckel, cube or slice the pears to fit in the brine and skip the step of poking holes in the skin.
Recipe and Photo: USA Pears, www.usapears.org
Nutritional and Meal Pattern Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12