Thursday, April 29, 2010


Pickled Asian Pears

Hi peaches!

SO get this…recently I was invited to a food event featuring some lovely local chefs doing a cooking demonstration. I was in and excited to go, since a few of my friends were planning on attending, too. Sounded like a nice way to spend a few hours…ya know?

Plus…there were cocktails.

The funny part was that when I checked in and was handed my nametag I honestly was mildly surprised to see I was there representing this blog! Ha!

It’s not that I forgot I had it, I just somehow didn’t realize other people were still tuned in!


So…after that jolt…and three weeks later, I’m back here…with a quickie post on pickled Asian pears. Because they are beyond delicious, super easy to pull off and you should make some.

Try this my peaches, and taste the joy.


Pickled Asian Pears

(This is a quick pickle, which means it does not need to ferment and is ready to eat as soon as it is chilled.)

4 large Asian pears, peeled, cored and sliced in to ¼ inch wedges

1 large red onion, sliced in to thin wedges
3 cups water
2 cups white vinegar
2 tablespoons white wine
1 ½ cups white sugar
2 tablespoons salt
2 tablespoons curry powder
1 teaspoon mustard seeds
1 teaspoon coarse ground black pepper
1 bay leaf

In a large, non-reactive (that means, don’t use aluminum) sauce pot, combine the onion, water, vinegars, wine, sugar, salt and spices. Let simmer for 3 minutes then taste and adjust salt/sugar/vinegar to balance. It should be a bit salty (it IS a pickle) and not overly tart.

When the flavors are to your taste, then add the pear and simmer 4 minutes. Don’t boil, simmer. Boiling not good. Simmer, good.

That’s it! Take off the heat and let cool. Transfer to another container and chill in the fridge until ready to eat.

I served them alone, but you can try them on a cheese plate, or with pork, or any bbq kind of meal. Super yum!

Makes about 3 cups.

© 2010 Fresh Approach Cooking

© 2010 Rachael at "Fresh Approach Cooking" If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

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Asian pears are in season from July into late October.

Desserts for Breakfast posted a beautiful Asian pear frozen yogurt and lemon ginger macarons recipe. Check it out here.

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Glad to see this. I love your blog and have missed your posts. Welcome back. Kathy
Welcome back to the blogosphere, my sweet!
yum, I love pickled anything! NIce to have you back.
And what a great recipe to return with! Yum! Looking forward to more posts. ;)
looking so delicious!!!! great recipe to return with! Yum....eye catchy recipe.......
oh ho! Sounds great. I'm very into canning and pickling and preserving these days and asian pears are in season. This is going on my to-do list for sure!
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