curry pears

Ingredients for 6 servings:

• 2 kg pear(s)
• 100 ml vinegar essence, light
• 500 ml white wine
• ½ lemon(s), juice and zest
• 2 tbsp curry powder
• ½ tbsp allspice, ground
• 1 kg sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Peel the pears, halve them, and core them. Combine all the other ingredients in a saucepan and bring to a boil. Add the pears in batches and cook until translucent, then remove the pears and let the liquid cool. Divide the pears among preserving jars (preferably jam or pickle jars with screw tops), bring the liquid back to a boil, and pour it over the pears while it’s still hot. Immediately reseal the jars and let them stand in a cool, dark place for about 14 days. The preserved pears taste great with vanilla ice cream for dessert!