Pickled Pears with Cinnamon and Chilli
3 Firm pears
1 red chilli
2 small cinnamon sticks (roughly 5 grams)
1 teaspoon turmeric
1 teaspoon black peppercorns
1⁄2 cup white wine vinegar
1⁄2 cup water
50 grams | 2 oz granulated or caster sugar
1 teaspoon salt
In a small pan heat the vinegar, water, sugar, salt, turmeric, cinnamon and pepper corns until the liquor just comes to the boil and the sugar has dissolved. Allow to cool slightly.
Wash and dry the pears. Cut each pear into quarters and core. Cut each quarter into 2 or 3 approx. 1 cm thick wedges.
Thinly slice the chilli (remove the seeds and pith for milder pickle)
Place the pear and chilli, in a jar, in alternate layers, pour the slightly cooled vinegar liquor over the pears and chilli until they are all covered. Seal the jar and place in the fridge, allow to infuse for 24 hours, the pickles will keep for a week or longer although the colour may be effected.