- 2 each Pears Bartlett or Anjou
- 150 ml Red Wine Vinegar
- 30 ml Water
- 30 ml Red Wine
- 1 tsp Sugar white
- 1/2 tsp Salt Kosher
- Combine all ingredients except for the pears in a small sauce pot and bring to a simmer to dissolve the salt and sugar.
- While the pickling liquid is being prepared, cut the pears in half and remove the core with a melon-baller. Slice each piece lengthwise into pieces 3mm.
- Once pickling liquid has been made, cool for 1-2 minutes then add the pears and let cool to room temperature before refrigerating.
Tips & Notes
Recipe developed by Chef Kyle Mortimer-Proulx of allsaints Event Space