September
Medium
For the pantry
30 min.
Tea-pickled pear
- 850 ml mineral water
- 10 g black tea
- 300 g organic cane sugar
- 700 g pear
- 20 g lemon balm
- 10 leaves lemon verbena
- 5 g fennel seed
- Salt
- Vacuum bags
- Vacuum packing machine
- Make the iced tea. Put tea in a bowl with cold mineral water. Let infuse for 24 hours.
- Put sugar and the finished iced tea in a pot. Bring to a boil, let boil for one minute, then cool.
- Add lemon balm, lemon verbena, fennel seed, and salt. Let the brine infuse for 24 hours.
- Peel and core the pear, then chop into pieces. Put pieces in a vacuum bag with the brine, and vaccuum seal. (if you don't have a vacuum packing machine, put the pear and brine in a preservation jar, fill it all the way to the top, and put the jar in the fridge for 24 hours).
- Let the pears sit until properly pickled. The pears are ready when they change color and become transparent.
Tips
You can adjust the flavor of the brine with a number of different herbs and spices. Similarly, you can substitute ice black tea with other types of tea or other types of liquid entirely.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
