Curry Pears
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg pear (s)
- 100 ml vinegar - essence, light
- 500 ml white wine
- 0.5 ½ lemon (s), juice and zest
- 2 tablespoon curry powder
- 0.5 tablespoon ½ allspice, ground
- 1 kg sugar
Print Recipe
Pin Recipe Instructions
- Peel and halve the pears and remove the core.
- Put all other ingredients in a saucepan and bring to the boil together. Add the pears in portions and cook until translucent, then remove the pears and let the brew cool down. Place the pears in mason jars (possibly jam or cucumber jars with screw caps), bring the brew to the boil again and pour over the pears while still hot. Immediately close the jars tightly and leave to stand in a cool, dark place for approx. 14 days.
- The pickled pears taste very good with vanilla ice cream as a dessert!
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