Pears, preserved in their own juice

Ingredients for 8 servings:

• 3 kg pear(s), ripe but not soft
• 1 packet of vanilla sugar
• 2 lemons, juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

For cakes, tarts, as a side dish…

Peel the pears, cut into quarters or halves, and core them. Store them in lemon water to prevent them from turning brown. Place the drained, prepared pears in a large bowl, drizzle with lemon juice, and sprinkle with vanilla sugar. Mix everything with clean hands and pack tightly into meticulously cleaned twist-off jars, such as 300 ml jam jars. Press down gently, as the pears will shrink slightly. Now preheat the oven to 170°C (top/bottom heat). Be sure to clean the top and sides of the jars and close them with the lids. Place a roasting pan on the bottom rack of the warm oven and fill it with hot water to a depth of 1-2 cm. Place the jars in the pan and cook the pears for about 60 minutes, then pasteurize. Turn off the oven and leave the jars in the oven for another 15 minutes. Then take it out, place it on a board and cover it with a cloth to cool.