Preserved Apples and Pears in Syrup

Ed Baines makes the best use of windfall fruit with preserved apples and pears poached in light, vanilla-scented syrup
By Ed Baines
Preserved Apples and Pears in Syrup
  • Rating:
  • Serves: makes 4 x 400g jars
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 vanilla pods
  • 100 g sugar
  • 1 litres 600 ml water
  • 2 drops rose water
  • 2 pears
  • 2 apples


1. Place the vanilla pods in a pan with the sugar, rosewater and water. Dissolve the sugar over a gentle heat and simmer the syrup for 30 minutes.

2. Peel core and quarter the fruit and add to the syrup. Poach for a further 20 minutes

3. Remove the fruit from the syrup and place in sterilised jars.

4. Bring the syrup to a fast boil, and pour over the fruit in the jar. Cover the jars with a disc of greaseproof paper and seal immediately with the lid.

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