Pear and Ginger Conserve

Preparation info
  • Fills


    250 ml Jars
    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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


  1. Put two small plates in the freezer. Peel, halve and core the pears. Cut the flesh into 1.5 cm ( 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