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


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 th