In this Pear & Vanilla conserve the delicate flavour of pears is enhanced by vanilla, making it a real autumn treat when spread on buttered toast in the mornings.
Pear & Vanilla Conserve Recipe
Makes about 700g of conserve to pot.
Leave the conserve to stand in sealed jars, for at least 2 days, before serving, to give the flavours a chance to develop. A conserve is a wonderful fruit spread, which is not as thickly set as a jam. Consume within 3 months and store in the fridge when opened.
- 1 Kg pears (peeled, cored and chopped)
- 3 lemons (juice only)
- 300ml water
- 1 vanilla pod (bean) split
- approx – 700g granulated sugar (warmed)
Place the pears in a large saucepan, with the lemon juice, water and split vanilla pod. Bring to the boil, then cover with a lid and simmer for 10 minutes. Uncover the pan and continue cooking for a further 20 minutes, until the pears are very soft. Once the pears are soft take them off the heat, and remove the vanilla pod from the pan and reserve it.
Tip the fruit and juices into a blender (or use a stick blender) and blend it to a purée. Press the purée through a fine sieve into a bowl to make a cleared liquid. Then carefully scrape the Vanilla seeds into the cleared pear liquid, using the tip of a knife.
Measure the pear and vanilla liquid into a large, heavy preserving pan. Add 300g of warmed sugar for every 600ml of pear and vanilla liquid.
Stir the mixture over a low heat until the sugar dissolves. Increase the heat and boil for 15 minutes, stirring frequently, until the mixture forms a thick purée which can hold its shape when a little is spooned on to a cold plate.
Spoon the Pear & Vanilla Conserve into small, warmed, sterilized jars. Seal, label and store in a cool, dark place – for at least 2 days before serving. Consume within 3 months and store in the fridge when opened.