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Delicious & Easy
Piloncillo Pickled Pears
In San Diego, we know autumn has arrived when the farmers' markets fill with myriad varieties of apples, gourds of every shape, size, and flavor, and persimmons ripened to perfection. Amidst all these familiar fall flavors, we often forget the versatility of the humble pear. In a season made for gathering and hosting, make room for pears at the table. This simple yet unique recipe demonstrates how to pickle pears in piloncillo (panela), baking spices, and rosemary. The final product will be a showstopper on your next charcuterie board or in a brie and arugula sandwich. Embrace the season and welcome pickled pears to your list of must-make recipes this fall.
Ingredients for
Piloncillo Pickled Pears
2 pears (I chose Shinko Pears)
2 cups Champagne vinegar
1 cup water
2 tablespoons piloncillo (36g)
2 whole cloves
1 teaspoon kosher salt
2 star anise pods
2 cinnamon sticks
2 sprigs of rosemary
Instructions for
Piloncillo Pickled Pears
- Wash pears and cut into ¼” slices, either in rounds, wedges, or both.
- In a heat proof container, 1 quart or larger, add sliced pears, cloves, star anise, cinnamon sticks, and rosemary.
- In a small saucepan heat champagne vinegar, water, and piloncillo over medium heat until it simmers.
- Once simmering, add salt and stir until piloncillo and salt fully dissolves.
- Pour hot pickling liquid over pears, spices, and rosemary and allow to cool at room temperature for one hour.
- Refrigerate for 3 days then remove rosemary. Keep refrigerated for up to 3 months.
