Edna Lewis’s Spiced Pears

Recipe from Edna Lewis

Adapted by Francis Lam

Edna Lewis’s Spiced Pears
Victor Schrager for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
Total Time
1 hour, plus 6 hours for cooling
Rating
5(129)
Notes
Read community notes

These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks. —Francis Lam

Featured in: Edna Lewis and the Black Roots of American Cooking

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Ingredients

Yield:2½ pounds pears, plus about 2 cups syrup
  • 1teaspoon cloves
  • 1½pounds dark brown sugar
  • 1½cups vinegar
  • Pinch of salt
  • 2½pounds pears
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

413 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 105 grams carbohydrates; 4 grams dietary fiber; 96 grams sugars; 1 gram protein; 45 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large saucepan over medium heat, toast the cloves, shaking the pan, until they’re very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.

  2. Step 2

    Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.

  3. Step 3

    Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn’t completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.

  4. Step 4

    Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer’s directions.

Ratings

5 out of 5
129 user ratings
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Private Notes

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Cooking Notes

SuzieQ

What kind of vinegar? White?

Susan L

Is it really 1 1/2 POUNDS of sugar?

Martha

After toasting the cloves, be careful not to just dump the sugar in the hot pan (as I did). It will melt into a crust on the bottom and start to burn. Better to mix the sugar and vinegar and pour them into the pan together.

Erin Edmison

I used apple cider vinegar, and I liked the results, but some may want a milder vinegar. There is a LOT of poaching liquid left over, which I've been enjoying mixing into cocktails. (Current fave: apple cider, rye, club soda, teaspoon poaching liquid.)

CBB

Delicious piquant, tangy and slightly acidic! Using ingredients on hand 2 large Anjou pears (halved), about 8 oz. of light brown sugar with a bit of molasses, slightly less than 1/2 cup of white vinegar, touch of kosher salt and a little less than 1/2t of cloves. Pears were done perfectly after 15 minutes and I left them covered with a plate submerged in liquid for ~ 6 hours. I've been using the left over syrup mixed with seltzer for a very refreshing soda. Great recipe!

CBB

In addition to making refreshing sodas with syrup in seltzer, have also used syrup for mixed drinks by shaking syrup with vodka and ice in cocktail shaker and pouring over ice. Very refreshing!

Grandmadoc

I am so happy to see an Edna Lewis recipe here!! I have been a fan of hers for years...but only learned of her after her death. The obit is in the NYT. Some of her canning recipes are not a good idea...but apparently they worked for her! I use her baking powder recipe all the time.

Mintie

I could taste vinegar-y notes with the finished dish. We're not big vinegar fans at my house. Next time I'll try it with wine and see how we like it then.

Frankie

I too am unsure of what vinegar is best for this - I am trying white since it didn’t specify but would love to see what others have tried!

Katherine

Added a whiff of cardamom, and it was wonderful! Perfect light dessert after Thanksgiving meal.

Linda

This recipe turned out beautifully. I used apple cider vinegar because it is what I had on hand. I did a mix of pears, including a couple Asian pears, from my CSA share. How long will the pears last in the refrigerator? I hope a week, but don't know.

Mintie

I could taste vinegar-y notes with the finished dish. We're not big vinegar fans at my house. Next time I'll try it with wine and see how we like it then.

Andy

The pears are delicious but a bit too sweet on their own for my taste. Reduce the sugar and serve the pears with vanilla ice cream, plain yogurt, or even a mild cheese.

Grandmadoc

I am so happy to see an Edna Lewis recipe here!! I have been a fan of hers for years...but only learned of her after her death. The obit is in the NYT. Some of her canning recipes are not a good idea...but apparently they worked for her! I use her baking powder recipe all the time.

CBB

Delicious piquant, tangy and slightly acidic! Using ingredients on hand 2 large Anjou pears (halved), about 8 oz. of light brown sugar with a bit of molasses, slightly less than 1/2 cup of white vinegar, touch of kosher salt and a little less than 1/2t of cloves. Pears were done perfectly after 15 minutes and I left them covered with a plate submerged in liquid for ~ 6 hours. I've been using the left over syrup mixed with seltzer for a very refreshing soda. Great recipe!

CBB

In addition to making refreshing sodas with syrup in seltzer, have also used syrup for mixed drinks by shaking syrup with vodka and ice in cocktail shaker and pouring over ice. Very refreshing!

Anne

Served with a mushroom terrine, dressed with pear balsamic and Austrian toasted pumpkin seed oil. Incredible taste!

Martha

After toasting the cloves, be careful not to just dump the sugar in the hot pan (as I did). It will melt into a crust on the bottom and start to burn. Better to mix the sugar and vinegar and pour them into the pan together.

Susan L

Is it really 1 1/2 POUNDS of sugar?

Erin Edmison

I used apple cider vinegar, and I liked the results, but some may want a milder vinegar. There is a LOT of poaching liquid left over, which I've been enjoying mixing into cocktails. (Current fave: apple cider, rye, club soda, teaspoon poaching liquid.)

SuzieQ

What kind of vinegar? White?

Elizabeth

I used champagne vinegar and it turned out very well

ragazza

I just used white. Delicious.

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Credits

Adapted from Edna Lewis's "Taste of Country Cooking."

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