John Myers
Ingredients for 1 servings:
- 1 ½ kg pear(s) small, firm
- 350 g brown sugar
- 350 ml red wine, dry or semi-dry
- 350 ml port wine, red
- 35 allspice berries
- 3 cinnamon sticks
- 2 mace flowers
- 1 lemon(s), organic, juice and zest
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
Preserving workshop September 2017
This quantity is enough for 7 tulip jars (370 ml each). Wash and peel the pears, cut into quarters, and remove the cores. Heat the red wine, port wine, lemon juice, and sugar until the sugar has dissolved. Distribute the lemon zest and all the spices (breaking the cinnamon sticks and mace into pieces) evenly over the bottom of the jars. Layer the pears in the jars and pour the liquid over them. Seal the jars with the rubber bands, lids, and clamps and cook in a water bath in a preserving kettle for 30 minutes at 80 °C. The time counts from when the temperature is reached. Tip: Place the peeled and sliced pears in water with a generous splash of white wine vinegar until ready to use to prevent discoloration.
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