Ingredients
- 5 Tbsp cider vinegar
- 2 Tbsp olive oil
- 1 Tbsp walnut oil
- 1 tsp yellow mustard seeds
- 4 fresh sage leaves, finely shredded
- 1 spring onion, thinly sliced
- 2 tsp good quality honey
- Pinch sea salt flakes
- Grind of black pepper
- 4 firm pears, peeled, cored and thinly sliced
QUICK PICKLED PEARS
Method
- Place all the ingredients (except the pears) into a bowl, give a light mix and taste, adjust the balance of sweet verses tart but do take into consideration the pears will add a lovely natural sweetness
- Peel and halve the pears, removing any core
- Place the pears into the pickling mix and coat gently so that they don’t discolour
- Allow at least 30 minute to marinade
- The pears will last overnight, but they are best eaten within the day
Comments
Pickled pears add a lovely surprise and they especially go well with a sharp cheddar or blue cheese. For the demonstration I paired it up with some of Evansdale fine cheeses.
Thanks to ROSEDALE ORCHARD for providing the pears used in the demonstration.
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