Pickled Pears

About Pickled Pears

Ingredients

• USA Pears 2
• Castor sugar 1 cup
• Cloves 1 tsp
• Black peppercorns 1 tbsp
• Ginger, sliced 1 tbsp
• Cinnamon 2 sticks
• Lemon zest, grated 1 tsp
• Lemon juice 2 tbsps
• Vinegar 1 cup

How to Make Pickled Pears (Stepwise Photos)

Method

1. Trim the two ends of the pears, core them and cut each pear into 4 equal pieces.
2. Heat a deep non-stick pan, add castor sugar, cloves, black peppercorns, ginger, cinnamon, lemon zest, lemon juice and vinegar and mix well.
3. Add pear pieces and cook till they soften.
4. Drain the pears and put into a bowl and continue to cook the liquid in the pan to make a concentrated syrup.
5. Place the pears in a pickle jar and pour the syrup over them. Pickled pears are ready to be served whenever needed.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps