John Myers
Ingredients for 1 servings:
- 750 g pear(s)
- 1 bulb/n ginger root, fresh
- 7 ½ g cardamom, ground in the shell (bag)
- 1 carnation(s)
- 250 ml water (sugar water)
- 1 pkt. gelling sugar, 3:1 (500 g)
- some lemon juice or citric acid
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Own creation
Peel, core, and chop the pears. Peel the medium-sized ginger root and cut it into very small pieces, about 5 mm. Place the whole thing in a saucepan, add the packet of cardamom, and pour over the sugar water that has been boiled with the cloves and lemon, perhaps with a few squeezes of lemon juice. If you like, you can also add a little vanilla sugar to the sugar water. Now add the gelling sugar and let it sit for a few hours. Then bring to a boil according to the packet’s instructions and fill into hot, rinsed twist-off jars. I can assure you that this tastes incredibly delicious and is a treat for all ginger lovers. It can be eaten as a spread, but is also suitable for parties.
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