In a Pickle (part 2)

As I talked bout earlier in my In a Pickle Part 1, I attended a pickling canning class. And after much whining on my part discussion , Sonya aka The Jam and Jelly Lady included a fruit pickle for the class.Wahooo!  And I wasn't so slackerish and managed to get some pictures  for this one...sheesh.

Pickled Pears

I know what y'all are thinking...Pickled Fruit...eeew. I gotta tell you I used to think the same thing. They aren't pickled like a dill pickle-unless that's your thing. Pickled fruits are simply fruit that have been simmered in a spicy, sour, and/or sweet syrup. The acid (usually a form of vinegar) helps in preservation but also imparts a tangy kick. Combined with a variety of spices the end result is a complex flavor that makes your taste buds sing Hallelujah! The combinations of fruits, spices and flavors are endless. You are only limited by your imagination.

Peeled, cored and skinny dippin' in very dilute lemon juice to avoid browning.

The lemons were sliced so thin they were almost translucent

Cooking the pears

Making the syrup

Free pear aromatherapy steam facial!

A perfect union

Can I eat it now?

What about now?

Look at the spices, pepper and lemon slice.  

I wish there was smell-o-blog because let me tell you the aroma was DI-VINE! And btw--we totally sampled what was leftover in the batch pot...Errrrmeeehhhhgaaawwwddd! I could have died on the spot. It was that good. 

Wondering how to serve the pickled pears?

How about an Endive Salad with pickled pears?

source

Or a ham, brie and pickled pear flatbread?

printworksbistro.com

Or you can be all fancy pants hoity-toity and serve it with Foie Gras or over pastry with Stilton cheese.

But I think the best way is over vanilla ice cream...

The flavor is warm, spicy, sweet and a hint of tart....YUM!!

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BJ@Joy2Journey Sunday Stop#16