Recipe courtesy of Anya Von Bremzen

Honey-Marinated Pears: Marinovanniye Grushi s Myodom

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 1 quart
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6 medium-sized firm Bartlett pears, peeled, cored and quartered

1/2 lemon, juiced

1 cup honey

2 1/4 cups water

3/4 cup cider vinegar

1 piece (i-inch) cinnamon stick

3 cloves


  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.
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