The recipe on vanilla pickled pears I have found in the IRMA magazine called "Krydderiet", issue 3 August 2014. I am living the part of Denmark, where we have no access to IRMA, which is primarily located in the area of Copenhagen, as it is more price expensive Danish supermarket chain like M&S in UK.
Anyway, my mother lives in the Copenhagen area, so she picks up the IRMA magazine for me, as she knows I am keening on trying out new food recipes.
These pickled pears can be enjoyed as dessert served together with whipped dairy cream or ice cream. Another options is to let cheese accompany these pears. Any left over pear juice can also be stored cold, and served together with pan cakes, wafers or yogurt.
Vanilla pickled pears a la IRMA:
- 1000 g pears - peeled, cored and roughly diced
- 5 tablespoons lime juice
- 500 g sugar
- 1½ vanilla pod - corn and pod
- 10 g pectin, dry-mixed with some part of the sugar - optional
- Put lime juice and pear pieces into a small cooking pot. Stir well, so the lime juice covers all the pear pieces, so they do not turn brownish, when exposed to air.
- Add in sugar, vanilla corns and pod,
- Gently cook up everything, stir regular in the cooking pot.
- Let it boil for 3 minutes.
- If you find the viscosity of the liquid part to be too thin, add in some pectin and let it boil for another 2 minutes.
- Prepare the jam glasses by filling them with boiling water. Another thing you can do in order to increase shelf-life, is to store the jam cold afterwards.
- Fill the glass with pickled pear incl the vanilla pod.
- Close the glass and store the pickled pears cold.