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Pear jelly with wine

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Ingredients for 1 servings:

  • 5 bulb(s)
  • 500 ml white wine
  • 2 carnations
  • ½ cinnamon stick(s)
  • 1 sachet of vanilla sugar or 1/2 vanilla pod
  • ½ lemon(s), zest and juice
  • 750 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

autumnally delicious

Wash and core the pears. Chop them into small pieces and bring to a boil with the wine, cloves, cinnamon stick, vanilla, lemon juice, and lemon zest. When the pears are soft, remove the cloves, vanilla, and cinnamon stick and puree the rest. Strain this puree through a sieve and bring to a boil with the preserving sugar. It’s important to note that pears have little pectin, and wine doesn’t exactly promote proper gelling. Therefore, the amount of preserving sugar will vary! For 500g of fruit puree or juice, use approximately 750g of preserving sugar. Pour the jelly into prepared jars while still hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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