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Lulu Grimes

Pear and Ginger Conserve

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Preparation info
  • Fills

    Six

    250 ml Jars
    • Difficulty

      Easy

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 1.5 kg (3 lb 5 oz) beurre bosc pears
  • 60

Method

  1. Put two small plates in the freezer. Peel, halve and core the pears. Cut the flesh into 1.5 cm (⅝ inch) pieces. Place the cores and seeds on a piece of muslin, gather up and tie securely with string. Add to a large heavy-based saucepan with the fruit, lemon juice a

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