Ingredients
- 1 lemon, whole (zest of, zest cut into 5cm pieces)
- 5 tablespoons lemon juice
- 1 teaspoon ginger (pink pickled ginger)
- 300 grams granulated sugar
- 1 teaspoon salt
- 1 cup white wine vinegar
- 2 tablespoons mirin (see note above)
- 1 kg pears (nashi, or any sweet, firm pear, peeled, cut into 3cm wedges, and cored)
How to Make
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Step 1: Combine the lemon zest, juice, ginger, sugar, salt, vinegar and mirin in a large saucepan & set aside.
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Step 2: 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.
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Step 3: 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.
Tips & Variations
- Sterilized jars and lids.
We hope you enjoy this recipe!
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