Quick pickled pears

AT A GLANCE

  • Serves 12 people

  • 300 ml white wine vinegar
  • 150 gm caster sugar
  • ½ tsp whole black peppercorns
  • 3 ripe but firm corella pears
01   Combine vinegar, sugar, peppercorns and 200ml water in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Add pears, remove from heat and set aside to cool (1-2 hours), then refrigerate until chilled (1-2 hours). Serve with terrine. Pickles are best eaten on day of making.

Note This recipe makes about 1 litre.

Topics:

PEARS, SPRING, SIDE DISH, MASTERCLASS, FRENCH

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

FEATURED IN

Sep 2010

Sep 2010

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