You might wonder why I have put a pear-and-honey recipe with the condiments instead of with sweets, but this recipe is a sort of sweet pickle that you serve with grilled meats or hearty fish dishes. The sweetness of the honey and the pears is balanced by the tart cider vinegar in which it marinates for a week.
- Peel the pears, halve them, and remove the cores. If they are large, then quarter them. Sprinkle with the lemon juice and set aside while you make the marinade.
- Combine the honey and the water and simmer for about 5 minutes, until the honey is fully dissolved.
- Add the pears and cook for another 5 minutes, until they are just tender but not soft. Remove into a perfectly clean 1-quart glass jar.
- Add the cider vinegar and spices to the honey-water mixture and bring to a low boil, then reduce the heat and simmer for about 5 minutes.
- Allow the marinade to cool to room temperature, then strain it into the jar over the pears.
- Refrigerate for half a week to three weeks. Serve as a sweet pickle with grilled meats.
Use the best quality cider vinegar. You can sometimes find it at apple orchards and larger farmstands. I have been happy with cider vinegar from Apex Orchards on Rte 2 in Massachusetts and from Beth's Farmstand in Warren, Maine.
Please to the Table, Anya von Bremzen