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Author Notes: The longer you can let the fruit sit in the vinegar, the better! We recommend two weeks, or even longer. - MollyandBrandon
Serves many, depending on how you use it
- 375 grams (about 1 large) ripe pear, peeled, cored, and coarsely chopped
- 225 grams (1 cup plus 2 tablespoons sugar) sugar, divided
- 1 cup apple cider vinegar
- Combine the pear and 1/4 cup (50 grams) of the sugar in a quart-sized jar. Stir to mix thoroughly. Let sit for about 20 minutes, until the pear has given off quite a bit of liquid. Add the vinegar. Blend well with an immersion blender. Cover the jar, and refrigerate for 2 weeks -- or longer, if you can.
- Pour the vinegar mixture through a fine-mesh strainer into a new jar, discarding the solids. Add the remaining 3/4 cup plus 2 tablespoons (175 grams) sugar, and shake or whisk until the sugar is completely dissolved. Store in the refrigerator.
- This recipe is a Community Pick!
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