Ginger Pears

 

                Serve with game, poultry, roast beef and cold roast pork.

• 25 gr root ginger, peeled and sliced
• 450 gr distilled vinegar
• 400 gr sugar
• Rind of 1 lemon
• 1 stick cinnamon
• Generous pinch grated nutmeg
• 1½ kg firm pears (Bosc)
• 10 cloves

1. Bring 450 ml water to the boiled in a pan with the vinegar and sugar and add the lemon rind, sliced root ginger, cinnamon and nutmeg.
2. Remove the pan from the heat.
3. Peel and halve the pears, remove the cores and stud the pear halves with the cloves.
4. Place the pears in the liquid, cover the pan and return it to the boil ; simmer over low heat for 10 minutes.
5. Rinse two large preserving jars in boiling water and wipe dry ; remove the pears from the liquid and transfer to the prepared jars.
6. Cover the pan again and simmer over low heat for further 20 minutes, then pour the liquid into the preserving jars to cover the pears.
7. Seal the jars with greaseproof paper and store in a cool, dark place.

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