Pickled Pears and Cheese Platter
This elegant British starter is ideal for a festive lunch. Firm pears are gently simmered in a spiced perry vinegar syrup until tender, then stored in the fridge. On the day, they are paired with a robust cheese like Stilton and thick slices of toasted walnut bread, all arranged on a platter with winter leaves. It's a stunning, make-ahead dish that serves eight.
Ingredients
- 500ml perry or cider vinegar
- 250g golden caster sugar
- 1 tbsp pink peppercorns
- 1 tbsp white or yellow mustard seed
- 10 cloves
- 8 small firm-ish pears
- large loaf of walnut or other nutty brown bread with a good crust
- good wedge (about 700g) of strong cheese, like stilton or Stichelton or a firmish goat's cheese
- few winter salad leaves
Method
- Combine the vinegar, sugar and spices with 500ml of water in a large pan. Warm gently until the sugar dissolves. While this heats, peel the pears, cut them in half and remove the cores. Place the pears into the pan, ensuring they are nearly submerged, then bring to a simmer for 25-30 mins. Check for tenderness with a knife tip. Transfer the pears to a large jar using a slotted spoon. Reduce the cooking liquid to about 600ml, then pour it over the pears to cover completely. Seal the jar and refrigerate for up to a week before using.
- On the day of serving, take the pears from the fridge to reach room temperature. Thickly slice the bread and toast it. Cut the cheese into thin wedges. Remove the pears from their jar and arrange them on a large board with the cheese. Scatter over some winter salad leaves and serve with the toasted bread.
Nutrition (per serving)
Calories426 kcal
Fat31 g
Saturates20 g
Carbs17 g
Sugars17 g
Fibre2 g
Protein21 g
Sodium704 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
DietVegetarian
