Marinovanniye Grushi s Myodom (Honey-Marinated Pea

Lynette !


Posted for play in a recipe game where chefs travel the world by cooking and tasting recipes from other countries.


★★★★★ 2 votes

1 quart
10 Min
25 Min
Stove Top


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  • 6 medium
    bartlett pears, peeled, cored, and quartered
  • 1/2
    lemon, juiced
  • 1 c
  • 2 1/4 c
  • 3/4 c
    cider vinegar
  • 1
    cinnamon stick, (1 inch)
  • 3
    whole cloves

How to Make Marinovanniye Grushi s Myodom (Honey-Marinated Pea


  1. Place the pears in a large bowl, sprinkle them with the lemon juice and let stand for 5 minutes.
  2. In a large nonreactive saucepan, combine the honey and water and bring to a boil over medium heat, stirring until the honey is completely dissolved, 5 minutes.
  3. Add the pear quarters to the pan in 1 layer and cook at a medium boil until the pears are just tender, about 5 minutes. With a slotted spoon, transfer the pears to a bowl and reserve.
  4. Add the vinegar and spices to the syrup and bring to a boil, stirring. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and allow the marinade to cool to room temperature, then strain it.
  5. Pour the pears into a sterilized 1-quart jar and pour the marinade into the jar to submerge pears. Seal the jar and refrigerate for 3 to 4 days, by that time the pears should be ready to eat. The pears will keep for up to 3 weeks in the refrigerator.

Printable Recipe Card

About Marinovanniye Grushi s Myodom (Honey-Marinated Pea

Course/Dish: Fruit Sides, Fruit Desserts
Main Ingredient: Fruit
Regional Style: Eastern European
Hashtags: #pears, #russian

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