Pickled Pears

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4 lb (2 kg) cooking pears

2 lb (1 kg) sugar

1 pint (625 ml) white vinegar

1 oz (25 g) cloves

1 oz (25 g) allspice berries

1 oz (25 g) root ginger

1 oz (25 g) cinnamon stick

Rind of 1/2 lemon

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1.    Peel the pears, cut them into quarters and core.  Put the sugar and vinegar in a saucepan and dissolve the sugar over gentle heat.

2.  Put the spices and lemon rind into a piece of muslin, crush them, tie the muslin bag so that it hangs in the pan.

3.  Add pears to vinegar and sugar and simmer until tender.  Lift out the pears with a slotted spoon and pack into warmed jars.

4.  Remove the spice bag, and boil up the liquid for 10 minutes until syrupy.  Cover the fruit and seal at once.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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