The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pears Packed in Honey Vanilla Syrup


6 pounds pears, peeled (optional), quartered, cored, and trimmed

3 tablespoons fresh lemon juice

1 ½ cups honey

2 cups water

1 vanilla bean


  1. Mix the pears with lemon juice to keep them from browning.
  2. Bring the honey and water to a boil in a medium saucepan. Scrape the seeds from the vanilla bean (see note for instructions) and add to the syrup.
  3. Tightly pack pear slices into hot jars. Pour boiling syrup over the pears, leaving ½ inch headspace. Be sure pears are covered in syrup.
  4. Check for air bubbles, wipe the rims, and either refrigerate or seal by processing for 15 minutes.
Note: To scrape vanilla bean seeds, halve the bean lengthwise and place it cut side up on a cutting board. Securely holding the split bean in one hand and a knife in the other, run the blade down the length of the bean, pressing down to scrape out the seeds. Add the seeds to the recipe.
Print Recipe