A little bit of Mount Briscoe in a jar, it’s made from perry pears grown in the walled garden at Mount Briscoe and blended with crab apples which gives it’s glorious scarlet hue. It is cooked by hand in small batches in an open pan in our kitchen.
Besides just toast, you can use this pear jelly as a glaze for meat or poultry. It also makes a great Asian style dipping sauce when mixed with some soy sauce and rice vinegar. Toss it, along with some balsamic vinegar, on winter squash before roasting. It’s delicious stirred into plain yogurt or hot oatmeal, too.
230g
