Mulled Pears with Cinnamon & Cloves

Photo AM Minhall

In my bones I feel that the time is right to start preserving some of the autumn bounty.

It's the first full weekend of October & the seasonal fruits are busting out all over.

Pears.

Hand on heart, it's not a fruit I ever eat in its natural state, however, cook them in some cider with a few cloves & a stick of cinnamon ..

It's a different tale to tell.

Oven set at 150C/300F/Gas 2 

For a 1L sterilised Kilner Jar:

750g Conference Pears (smaller the better but don't fret)

250ml Dry Cider

65g Granulated Sugar

1/2 Cinnamon Stick

10/12 Cloves

Gently heat 250ml of water with the sugar, stirring now & again but it will need to come to a boil

While that does what it needs to do, peel the fruit but keep the stalks on (prettiness)

Pop the pears into a bowl of water with some lemon juice to stop them browning

Halve the fruit, insert some cloves & then into the jar they go along with the cinnamon stick

Add your cider to the sugary mix & once again get it to a bubbling boiling point

Funnel to hand

Pour the syrupy sweetness into the jar, lid on but not the screw top

Into the oven for an hour

Remove carefully & then secure with the screw top as soon as possible (oven gloves are essential) 

Leave until completely cool on top of a wooden board or a cloth & just check the seal the following day

Photo AM Minhall

Until opened, your jar of mulled pears will last for a year.

What to serve them with? 

Warm vanilla custard - undoubtedly.

With some salty blue cheese maybe - I'm in for that.

AMM