Spiced Pickle Pairs

These pears are delicious served with Mull of Kintyre Mature and Extra Mature Cheddar. Store them in a dark place otherwise the light will discolour them. Makes 1 x 500g jar

Spiced Pickle Pairs


  • 150mls cider vinegar
  • 200g granulated sugar
  • 10g fresh root ginger, peeled and bruised
  • 1 cinnamon stick
  • 6 cloves
  • ½ tsp coriander seeds
  • Large pinch ground allspice
  • 500g Conference pears


  1. Put the vinegar, sugar and spices into a saucepan. Bring slowly up to the boil, dissolving the sugar. Boil for 1 minute and reduce to a simmer.
  2. Peel, quarter and core the pears and add to the syrup. Cook over a low heat until the pears are soft but are not falling apart.
  3. Remove the pears from the syrup using a slotted spoon and pack, carefully into a sterilised 500g jar.
  4. Boil the syrup for another three - five minutes and then strain through a sieve over the pears. They should be covered in syrup. Cover with acid proof lids and store for 2 weeks before using. Eat within 9 months and once opened store in the refrigerator.