Quick Pickled Pears

This bowl of butternut squash and apple risotto is firing on all cylinders! Roasted butternut squash takes on two forms for amped up flavor and a little texture.

INGREDIENTS

- Sugar - Kosher salt - Cinnamon stick - Whole cloves - Whole black peppercorns - Apple cider vinegar - Water - 2 pears, peeled, cored and diced

1. Combine the sugar, salt and spices in a medium saucepan.

2. Whisk in the water and cider vinegar.

3. Bring to a simmer and whisk until sugar is dissolved.

4. Pour over the chopped pears, cool, cover and refrigerate until ready to use.

SWIPE UP TO GET THE FULL RECIPE!

For More Posts Like This Visit What Should I Make For