A wonderful side paired with my Stuffed-Pork-Loin-Genoa-Style (recipe 344415). This can also be poured over ice cream or cake. This recipe can be halved quite successfully.
- Ready In:
- 7 lbs cooking pears, peeled, cored, quartered
- 2 cups vinegar
- 4 cups sugar
- 1 cup water
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1 tablespoon whole cloves
- Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
- In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
- Drain pears, add to pot and bring to a rolling boil.
- Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
- Cool then refrigerate overnight to give the flavors time to meld. Drain brine then serve.
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Nice pears! I used organic apple cider vinegar and cut both the vinegar and the sugar by about 1/3. Served as a side dish with smoked tenderloin. I will use this recipe again, as the spice blend was lovely with the pears, but perhaps a little too much vinegar bite for my taste....so I will cut the vinegar by about half next time around. Thank you for a wonderful post. Made for 1-2-3 Hit Tag.Reply