Thursday, January 12, 2012

Perfect Pears

This was my final guest blog post over at Rosendahl's Karen Blixens Jul blog. I apologize for the lateness, as the focus of these posts was Christmas gift ideas and Christmas is well and truly over. But as we all know, it is a busy time of year and I got a bit neglectful of posting.

But the beauty of these ideas is that they are not Christmas specific, they can be made at any time.

I chose to jar pears as they were in season over here in Denmark and readily available. However, this jarring recipe can be used with any fruit.

Jarring pears

6-10 pears depending on how large your jar is
juice of one lemon
10 1/2 cups of water
1 1/4 cup sugar

Wash the pears in running water. Peel the skin off the pears with a paring knife.

Cut the pears in half. Slice out the core of each fruit. Slice the remaining fruit into smaller slices or leave the halves whole, as preferred.

Mix lemon juice with some water in a bowl and place cut pears in solution as you slice them to prevent discolouration.

Mix the sugar and 10 ½ cups water together in a large pot. Bring the syrup to a boil and add the pears. Boil for five minutes.

Pour the pears into clean, sterile jars. Leave ½ inch of space in the jar above the pears.

Download a copy of the tag here.

It wouldn't be fair of me to leave you with nothing to do with your jarred pears. Although they are great on their own or on cereal, I love to bake so I have a recipe for a very yummy pear and ginger upside down cake.

Pear and ginger upside down cake

Ingredients (serves 16)
2 cups firmly packed brown sugar
250g butter, melted, cooled
3 (600g) pears, peeled, cored, cut into 2cm slices
1 cup golden syrup
2 eggs
1 teaspoon bicarbonate of soda, sifted
2 1/2 cups plain flour, sifted
2 teaspoons ground ginger, sifted
1 teaspoon mixed spice, sifted
200g light sour cream

Preheat oven to 160°C/140°C fan-forced. Lightly grease a 6cm-deep, 23cm (base) square cake pan. Line base and sides with baking paper.

Sprinkle 1/2 cup sugar over base of prepared pan. Pour 1/3 cup butter over sugar. Arrange pear slices in a single layer over butter and sugar.

Place remaining butter in a large bowl. Whisk in syrup, eggs, soda, flour, ground ginger, mixed spice and remaining sugar. Stir in sour cream. Pour batter over pears. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean. Stand for 10 minutes. Turn out on to a platter. Serve.


  1. You have got a brilliant blog! Great post too! Very inspired! You're pretty impressive! Looking forward to more posts and have a great week!!! :-) :-) :-)

    1. Hi White List, thanks for your comments, really appreciated. I went over and looked at your blog and I have to say I am equally impressed. Keep it up. H

  2. Lovely pictures and great cake!! I did mine in a rectangular version: