Spiced Pears

Preparation info

  • Makes

    900 g

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

You can keep your spiced pears in any glass or stone storage jar or pretty china pot that has an airtight lid. They can be served at the table straight from the jar if the container is a pretty one. Spiced pears go well with cold meats, especially pork, ham or gammon.


  • 900 g/2 lb firm cooking pears
  • 450 g/1 lb sugar
  • 3 dl/½ pint malt vinegar
  • 8 whole cloves
  • 2 level teaspoons whole allspice
  • 25 g/1 oz cinnamon stick, broken up


    Peel and core the pears and cut in quarters – keep them in acidulated water while preparing to preserve the colour.

    Measure the sugar and vinegar into a saucepan and add the spices tied in muslin. Stir over low heat to dissolve the sugar, add the pears and bring to the boil. Simmer gently until the pears are tender but still whole, then draw off the heat. With a perforated spoon lift the pears out of the syrup and pack into a 900-g (2-lb) jar.

    Remove the muslin bag of spices and return the saucepan of syrup to the heat. Boil gently until the syrup is quite thick, then pour into the jar to cover the pears. Seal airtight and store for a month or so before using. The jar can be opened as the pears are required and used so long as the lid is replaced each time.