Pear compote with pear juice

Ingredients for 1 servings:

• 4 kg pear(s), preferably firm variety
• 1 liter pear juice, 100% juice
• 1 liter of water
• 4 stalk(s) cinnamon
• 12 carnations
• 100 ml lemon juice
• 1 tbsp, heaped lemon zest, grated
• 1 tsp citric acid
• possibly sugar, sweetener or pear syrup

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

only possible with natural sweetness

Wash the pears thoroughly, peel, and quarter them, removing the core, blossom, and stem. Place the finished pear quarters in cold water until ready to use to prevent them from turning brown. Bring the pear juice, water, lemon juice, zest, lemon acid, and spices to a boil, then season to taste with sugar or other sweetener, if desired. Simmer gently for 10 minutes with the lid on for 10 minutes. Then remove the cinnamon sticks, cloves, and lemon zest. Drain the pears and cut them into cubes that fit comfortably on a spoon. Place them in hot, rinsed, twist-off jars, leaving a rim about a teaspoon wide. Top up with the liquid and reduce to a boil at 90°C for 30 minutes. Any liquid left over can be mixed with fruit tea and enjoyed as a non-alcoholic punch or iced tea.