Pickled pears

Ingredients for 1 servings:

• 4 kg pear(s), ripe
• 5 small cinnamon sticks
• 1 ½ liters of water or 750 ml water and 750 ml red wine
• 400 g gelling sugar 1:1
• 30 ml lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Ingredients for 5 glasses

Rinse 5 preserving jars with hot water, making sure the jars are not cracked. Wash the pears, peel them, cut them in half or quarters, remove the blossoms, cores, and stems. Place the pears in lemon water to prevent them from turning brown. To make the sugar solution, bring the water and sugar to a boil until the sugar is completely dissolved, then let the solution cool. In the meantime, drain the pears and layer them in the jars, placing a cinnamon stick in each jar. Divide the sugar solution among the jars, place rubber bands on top, and secure the lids with the clamps. Slide the oven tray onto the lowest rack, place the jars on top, and fill them about halfway with water. Set the temperature to 150°C. When the liquid in the jars begins to bubble, let it sit for 10 minutes, then turn off the heat and let the jars cool.