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English pickled pears with cinnamon and rosemary

English pickled pears with cinnamon and rosemary - ©Gourmet Friday

Pickled pears

This English recipe for pickled pears might just be the perfect ingredient for your winter salads. My favourite recipe is salad with goat cheese, arugula, beetroot, walnuts and those marinated pears.


  • 450 g of sugar
  • 400ml apple vinegar
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 1 cinnamon stick, broken in half
  • 4 lemon zest strips
  • 750g small winter pears together with the handles, cut in half, or left in full shape
  • 2 sprigs of rosemary


In a big pan with a thick bottom mix the sugar, the apple vinegar, the spices and the lemon zest and let it boil slowly. Add the pears and let it burble for 10 minutes, after which, add the rosemary sprigs and boil 5 more minutes until the fruits soften.

With the help of a slotted spoon transfer the pears, the rosemary and the spices in a sterilized jar. Leave the liquid for marinating to cook for 5 more minutes.

Put the pears in the jar and seal.

Store the pickled pears in a cool and dark place. Once opened, consume within 2 weeks. Enjoy!

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