Quick-pickled pears with hazelnuts
Pears are in full swing at this time of year, and with a little love, they’re a delicious accompaniment to a cheeseboard. The addition of skin-on hazelnuts in Alex Szrok's recipe adds a hedgerow-like depth of flavour and different texture to the plate.
- Serves6 as part of a cheeseboard
- CourseCanape
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- PlusCooling
Ingredients
- 100g hazelnuts (skin-on)
- 250ml cider vinegar, plus a splash
- 175g golden caster sugar
- ¼ tsp fine sea salt
- 1 bay leaf, ideally fresh
- ¼ cinnamon stick
- ½ tsp fennel seeds
- ½ tsp black peppercorns
- ½ tsp yellow mustard seeds
- 2 Conference pears, firm but not hard, ideally British
Method
Place a large saucepan over a medium heat. Toast the hazelnuts until aromatic and a little coloured, then remove from the pan. Add the remaining ingredients, except the pears, to the pan, stir occasionally until the sugar has dissolved, then bring to a simmer.
Once simmering, cut the pears into long thin wedges, and immediately sprinkle with a splash of vinegar to stop them browning. Carefully place the pear wedges and hazelnuts into the simmering pickle liquor, then turn the heat off, cover with a lid and allow to cool.
Use straightaway or transfer to a sterilised jar, seal and keep in the fridge to use within 1 week. Serve with cheese, cold cuts and in salads.
Cook’s tip
This works with stubborn pears that won’t ripen. Let them cook in the simmering liquor for a couple of minutes. If they are overripe, allow the pickle liquor to cool completely before adding, to avoid further softening the flesh. Experiment with nuts and spices – walnut pieces are very welcome!
To sterilise a jar, wash the jar and lid in hot soapy water, rinse, drain, then dry in the oven at 160ºC, gas mark 3 for 15 minutes. Simmer rubber seals in water for 10 minutes. Fill and seal while the jars and lids are still warm.
And to drink...
Waitrose No.1 Chablis
‘A favourite with our customers, and exclusively blended in partnership with the producer’ – Nicki Hobbs, buyer
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,085kJ/ 259kcals |
|---|---|
Fat | 10.7g |
Saturated Fat | 0.8g |
Carbohydrates | 36.3g |
Sugars | 36g |
Fibre | 2.7g |
Protein | 3g |
Salt | 0.3g |