Autumn Harvest recipes

The Autumn harvest is a wonderful time to try new recipes, to use up the baskets of fruit and vegetables from a super harvest.

This week Fillpots are pickling our Conference Pears, ready for Christmas hampers and delicious Winter meals.

Pickled Pears

(produces two large kilner jars of pears)


  • 150ml red wine vinegar
  • 150ml cider vinegar
  • A good glug of port
  • 200g soft dark brown sugar
  • 1 cinnamon stick
  • 3 cloves
  • 2 allspice berries
  • 3 firm conference pears, peeled, cored and halved


Heat the vinegar, port, sugar and spices in a pan until the sugar has dissolved. Add the pears and simmer for 10 minutes. When the pears are tender (slice off a bit to check) and the liquid is turning sticky, divide between sterilised jars, leave to cool and then seal.

You can eat the pears immediately, but the longer they are stored, the better and more mellow the flavour will be. For best results, keep the pears sealed in sterilised jars, for at least 3 days and up to 3 months.

Pickled Pears goes perfectly with strong cheese, such as Stilton and can be turned into tartlet toppings, for a delicious meal (try mixing stilton with mascarpone and topping with the pears and candied pecans).