June 29, 2016
Condiments, Fruit, Pear,
Australian, Budget-Friendly, Make-Ahead, Quick Meals, Easter, Refrigerator, Stove Top, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"A recipe from Jeremy Vincent.
This goes great on a cheeseboard (especially pares well with blue cheese) and great with b.b.q. meats or even in a salad.
Perfect for both summer and winter.
Any kind of pear can be substituted; just look for pears that are on the small side and rather firm & don't overcook.
Note ~ Mirin is a type of rice wine, similar to sake, but with a lower alcohol and higher sugar content. Yields 4 cups"
Combine the lemon zest, juice, ginger, sugar, salt, vinegar and mirin in a large saucepan & set aside.
Bring another large saucepan of water to a boil over high heat and add the nashi wedges, reduce the heat to medium, and cook until the nashi pieces turn white and are just cooked through, about six minutes. Drain and transfer to sterilised jars & set aside. Bring the reserved brine to a boil over high heat, stirring until the sugar is dissolved. Remove from the heat and pour over the nashi, covering completely & screw on resealable lids.
Cool and store for up to two weeks in the fridge. The pears are ready to eat in three days, but taste even better after five.
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