alive logo

Vanilla and Pink Peppercorn Pears


    Vanilla and Pink Peppercorn Pears

    These sweet and lightly spiced pears make a delicious after-dinner treat with a dollop of Greek yogurt.


    12 cups (3 L) water, divided
    1/3 cup (80 mL) organic bottled lemon juice
    7 lbs (3.2 kg) Bartlett pears (about 18 pears), ripe yet still firm
    1/2 cup (125 mL) honey
    2 vanilla beans, cut into thirds
    1 Tbsp (15 mL) pink peppercorns, divided

    Prepare all equipment for the hot water canning process.

    Place 6 cups (1.5 L) of water and lemon juice in large bowl. Working with 1 pear at a time, peel, core, and cut into quarters before placing in lemon water. Repeat with remaining pears.

    In large pot combine remaining 6 cups (1.5 L) water with honey. Bring to a boil, reduce heat, and let simmer for 2 minutes. Drain pears from acidulated water and add to light syrup. Bring to a simmer and cook until just warmed through, about 5 minutes. If you overcook pears they will become very soft or fall apart during the canning process.

    Meanwhile, lay clean kitchen towel on work surface. Place hot jars on towel. To each, add 1 piece of vanilla bean and 1/2 tsp (2 mL) pink peppercorns. Using slotted spoon, remove pears from syrup and lightly pack into hot jars. Ladle hot syrup into jars, leaving 1/2 in (1.25 cm) of head space from rim of jars.

    Seal and process jars using the water bath canning method for 20 minutes. Remove with canning tongs and set on cooling rack or clean towel. Leave jars to cool, undisturbed, for 12 to 24 hours.

    Check seal and store in a cool, dark place for up to 1 year. Wait at least 2 weeks before opening.

    Makes 6 - 2 cup (500 mL) jars.

    Each 1/2 cup (125 mL) serving contains: 85 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 23 g total carbohydrates (15 g sugars, 4 g fibre); 2 mg sodium

    source: "The Art of Canning", alive #371, September 2013


    Vanilla and Pink Peppercorn Pears




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.