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Quick pickled pears


You'll need

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

Method

  • 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.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Sep 2010

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