Tsp chopped rosemary

300g dried fruit (e.g. raisins, sultanas)

100g demerara sugar

400ml cider vinegar

100 g crystallised/candied ginger

1kg pears, ideally not very ripe, peeled and chopped

½ tsp sea salt

½ tsp nutmeg

2 tsp allspice

pinch saffron

Sterilised jars


  1. Heat a little water or oil in a pan.
  2. Add the rosemary, dried fruit and sugar and cook until sugar is caramelised.
  3. Add the rest of the ingredients, except the pears and vinegar and boil for a couple of minutes.
  4. Add the pears and simmer until the pears are softened and picking up flavour. Stir frequently but gently to avoid breaking up the pears.
  5. Remove from heat and put into jars.
  6. Put on a paper lid, then seal with a jar lid.
  7. If you want it to keep a long time, boil the full jars for 10 mins.

This recipe is from chef Nick Wilkinson