Ingredients

The following ingredients have 3 Servings
  • 8 firm pears peeled, cored and quartered
  • 140 g sugar
  • 2 teaspoons black mustard seeds
  • 4 teaspoons English mustard powder
  • 1 heaped tablespoon fresh ginger grated
  • 150 ml white wine vinegar
  • 1 teaspoon chilli flakes
  • 1 handful fresh mint leaves

Instruction

  • Sprinkle 1 tablespoon of salt over the pears in a colander.
  • Put 150ml water in a saucepan, add the sugar and simmer for 10 minutes until syrupy. Turn the heat down and add the mustard seeds and powder, ginger, vinegar and chilli. Simmer for a further 10 minutes.
  • Drain the excess liquid from the pears and add to the pan with the extra salt. Cook gently for 5–8 minutes until softened slightly. Stir in the mint.
  • Cool a little, then spoon into sterilized jars, closing the lids tightly.