MASTERCLASS
Quick pickled pears

Quick pickled pears

Serves 12

Cooking Time Prep time 15 mins, cook 5 mins (plus cooling, pickling)



300 ml   white wine vinegar
150 gm   caster sugar
½ tsp   whole black peppercorns
3   ripe but firm corella pears


1 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.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

RECIPE Lisa Featherby PHOTOGRAPHY Chris Chen STYLING Lisa Featherby

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