Tuesday, 16 June 2015
Roald Dahl must have had a giant pineapple too
Roald Dahl’s Cookbook, Felicity and Roald Dahl, photographs by Jan Baldwin, Penguin Books 1991
Spiced Pear Jam with Pineapple (recipe of their friend Phoebe)
Makes 4-5 450g jars
1 ½ kg pears; 1 orange; 1 lemon; 4 slices fresh or unsweetened canned pineapple; 6 cloves; 1 cinnamon stick; 3cm piece of fresh ginger; 3 cups sugar
1. Wash and quarter pears and remove pips.
2. Quarter orange and lemon, remove end rind and pips. Place in food processor with pineapple, and pulp.
3. Place pulp and pears in pan. Add sugar and spices ties in a muslin bag. Boil gently, stirring occasionally, for 30 – 40 minutes, until soft and mushy.
4. Pour into clean jars, allow to cool and seal.