Three years ago the beau and I took our first international trip together to Costa Rica. With the un-predictable transportation, insects, and conversation, we could rely on three very consistent things: un-spiced food (thank God for gobs of the trusty Salsa Lizano), a minimal variety of lager beer, and lastly the wonderful nectar of pear juice. Three days in we found ourselves seeking out canned pear juice in local bodegas, restaurants, and obviously upon public cross country buses. Back in the states, we found that this juice of sugared pear fairies was a bit more difficult to come by. Stumbling upon pear juice will always be a surprise, a nice treat, and a memory of our great trip to Central America. While it’s a stretch, these sweet pickled pears satisfy the craving/dream. The recipe is modification of the Joy of Pickling’s recipe. Enjoy and give them a try with some home baked chocolate chip cookies!!
- 5-6lbs firm pears (I used Bartlett)
- 4 cups white sugar
- 4 cinnamon sticks
- 2 Tbls whole cloves
- 1 inch ginger (pealed & sliced)
- 3 cups white or cider vinegar
- 2 1/2 cup water
- Peel, core, and quarter your pears.
- Combine cinnamon sticks, cloves, and sliced ginger in a tea bag or make-shift cheesecloth bag.
- Combine water, vinegar, sugar, and spice bag in a medium-sized, non-reactive pot. Bring to a boil. Lower heat, let simmer for 5 mins (or until mixture is syrupy).
- Add single layer of pears, cook until "slightly" tender. Repeat this step until all pears have been cooked.
- Pack prepared jars with pears and syrup mixture. Wipe rims, place lids and rings (finger-tight), then process in a covered water-bath canner for 15 minutes (water should be a rolling boil when you start your timer).
- After 15 minutes remove from heat, let sit in uncovered canner bath for an additional 5 minutes (this will help prevent siphoning out of your jars.) Remove jars from hot water, let cool on towel or rack for 24hrs or until sealed.