CASTLE GARDEN ORCHARD ......AUTUMN BOUNTY .....PEARS

 

 

SWEET AND SOUR PEARS

 

 

Preheat your oven 180 deg C

 

2 kg pears peeled retaining the core and stalk , place them in a cast iron oven pot .

 

Now add 250 gm of  soft brown sugar tightly packed .

 

300ml of cider vinegar and 4 thin strips of orange peel without the pith .

 

Pour enough water in the pot to just cover the pears , cover .

 

The pears from the orchard are still very firm , so cooking the pears till they are golden in colour and easily pierced with a skewer may  take anything up to 3 hours , but just keep testing the tenderness throughout cooking .

 

Once ready pour off the juice  , and boil it until you have a thick syrup , the quantity will be significantly  reduced .

Drizzle the syrup over the pears .

The pears can be  served with any salad , potted meats , syrupy pulled meats , or grilled pork chops. 

Served whole with  a cheese platter and sliced as required ...delicious . !