I fell in love with this recipe from Coconut & Lime around this time last year. Despite the fact that it's incredibly, almost laughably simple- I just never took the time to pull it all together.
My CSA from Tiny's Organic wrapped up this past week, and my refrigerator is still somehow full of locally grown fruit. I'm heading to La Paz for a week this Wednesday and wanted a quick way to put up the last of my pears before they turned on me.
I made a few modifications to suit what I had on hand, including a lesser quantity. I used a small sized variety of heirloom pears, but feel free to do as the original recipe calls for and use Bartlett if it's what you have available. I also used a black tea from Choice Organic that I love, rather than rooibos. Feel free to try it with any tea that you have on hand and love.
Small Batch Pears in Sweet Tea Syrup:
- 5 small to medium sized pears
- 2 1/2 cups water
- 1 cup sugar
- 2 bags black tea, or tea of choice
Sterilize two pint jars and lids- I generally do this by boiling them covered in hot water for ten minutes.
Peel and cut pears in half. Remove stem and seeds- I did this using a melon-baller and it worked beautifully. Pack pears into jars- I did five halves in each.
Bring water and sugar to a rolling boil, and remove from heat. Add tea bags and allow to steep for up to five minutes. Pour hot syrup into jars, leaving about 1/2" of head space. Process for 15 minutes in a hot water bath. Allow pears to sit for at least two weeks before opening your jars.