Pack these pears in attractive bulbous or spherical jars that will accommodate the shape of the fruit (right; search for ‘orcio’ jars in the shops). Choose pears with a nice rounded bottom so they sit comfortably in the jar.
These golden pears are for serving with cheese but they are also good on any cold platter, particularly with cured meats, such as ham and salami. Alternatively, you can pair them with creamy vanilla ice cream for a resplendent pud.
Use up an autumn pear glut with this easy golden pear recipe by Pam the Jam – perfect with cheese or as a pud with ice cream or a dollop of cream.
- White wine vinegar 200ml
- Honey 100g
- Saffron pinch, crushed
- Cardamon pods 6, crushed
- Pink peppercorns 4
- Water 800ml
- Bay leaves 4
Spiced pear pud
Serve a couple of pickled pear halves with a scoop of vanilla ice cream and top with a scattering of lightly toasted and salted walnuts. Toast the walnuts by placing in a dry frying pan over a gentle heat for 3–4 minutes, shaking the pan frequently to toast them evenly. Season with a little sea salt.