makes
3 cups
prep
15 minutes
cook
40 minutes
difficulty
Mid
makes
3 cups
serves
preparation
15
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 2 cups white wine vinegar
- 2 tbsp yellow mustard seeds
- 4-5 firm pears, peeled
- 1½ cups sugar
- 1 cup dry vermouth
- 2 dried bay leaves
- 2 tbsp Dijon mustard
- salt
Resting time 45 minutes
Chilling time overnight
Instructions
Combine vinegar and mustard seeds in a saucepan and bring to the boil over medium heat. Remove from the heat and set aside to infuse for 45 minutes to 1 hour.
Meanwhile, cut the pears in half lengthways. Core them, then cut into thin 1.2 mm slices.
Strain the mustard seeds from the vinegar and return the vinegar to the saucepan, discarding the seeds. Add the sugar, vermouth and bay leaves, and mustard to the infused vinegar, bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Bring to the boil and cook for 15-20 minutes until reduced and syrupy.
Add pears to the simmering syrup, reduce heat and simmer gently, until pears are just tender and glossy, 15-20 minutes. Adjust seasoning with salt, transfer to sterilised jars, cover with remaining syrup and refrigerate for at least 24 hours before serving at room temperature.
Note
• Sterilising the jars. If using jars of various shapes and sizes jars add a few extra to be prepared. To sterilise a jar quickly wash and leave very wet, microwave on high for 1 minute.
• Once opened store in the refrigerator and use within 1 month.
Illustration by Tanya Cooper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
