Prep 30 mins
Cook 96 hrs
This is fantastic to accompany roast poultry or game, or even lamb or pork. You can also try this marinade with other fruit, such as cherries, grapes, and plums.
- 6 medium sized firm bartlett pears, peeled, cored, and quartered
- 1 lemon, juice of
- 1 cup honey
- 2 1⁄4 cups water
- 3⁄4 cup cider vinegar
- 1 piece cinnamon stick
- 3 cloves
- Place the pears in a large bowl, sprinkle them with the lemon juice, and let stand for 5 minutes.
- In a large nonreactive saucepan, combine the honey and water and bring to a boil over medium heat, stirring until the honey is completely dissolved, about 5 minutes.
- Add the pear quarters to the pan in one layer and cook at a medium boil until the pears are just tender, about 5 minutes. With a slotted spoon, transfer the pears to a bowl and reserve.
- Add the vinegar and spices to the syrup and bring to a boil, stirring. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and allow the marinade to cool to room temperature, then strain it.
- Pour the pears into a sterilized 1 quart jar and pour half of the marinade into the jar. Seal the jar and refrigerate for 3 to 4 days, by which time the pears should be ready to eat. The pears will keep for up to 3 weeks in the refrigerator.