Clove-pickled Seckel pears

Time 40 minutes
Yields Serves 8 to 10
Clove-pickled Seckel pears
(Ricardo DeAratanha / Los Angeles Times)

Combine the sugar, vinegar, cloves, cinnamon and peppercorns in a medium saucepan with one-half cup water. Bring to a boil, stirring. Lower the heat and simmer, stirring occasionally, until the mixture is syrupy, about 15 minutes.


Stir the lemon juice into a bowl of cold water. Peel, halve and core the pears and place them in the lemon water to keep from turning brown.


Place the pears in the pan with the syrup. Cover and cook over medium heat, turning occasionally, until tender, about 15 minutes.


Cool the pears in the syrup, then transfer both to a bowl. Chill overnight before draining and serving.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.