These preserved pears are perfect for using up larger amounts of pears or apples. Cinnamon, star anise and vanilla give them a unique aroma. Recipe by Sarah-Vanessa, Velvet & Vinegar
Ingredients for 2 kg of preserved pears
- Several preserving jars*
- 2 kg pears
- 60 ml lemon juice
- 2 l water
- 600 g sugar
- Juice of 1 lemon
- Cinnamon sticks
- Star anise
- Vanilla beans
- Sterilise the jars: To do this, either submerge the jars and lids in boiling water and boil for 10 minutes or sterilise them in the oven at about 150 degrees Celsius for 15 to 20 minutes. Allow the jars to cool afterwards.
- Fill a large bowl with water and add the lemon juice.
- Peel the pears, cut off the stems and ends, and remove the seeds using an apple corer. Then cut the pears in half and immediately put them in the lemon water.
- In a saucepan, add the sugar to 2 litres of water and boil until the sugar has dissolved. The sugar solution doesn't need to be as thick as a syrup, but it should be reduced slightly (simmer for about 20 to 30 minutes on medium heat).
- Divide the pear halves among the sterilised jars and pour the hot sugar mixture over them. Now place a cinnamon stick, a split vanilla bean and 2 or 3 star anise pods in each glass. Close the jars right away while they are still hot.
- Then put the filled jars in a saucepan, cover with water and boil for 30 minutes.
- Store the pears in a dark place and check for mould before eating them. It is recommended to consume the pears within 2 to 3 weeks.
*Choose the jars according to the size of your household. Once a jar is opened, it should be consumed within 2 to 3 days. This is why you should use several smaller jars if you have a smaller household. For a larger household, you can use bigger jars.