John Myers
Ingredients for 8 servings:
- 1 ½ kg pear(s)
- 1 lemon(s), zest and juice
- 4 cloves
- 800 g gelling sugar 2:1
- 250 ml water
- 250 ml white wine or 1 shot of whisky or pear schnapps
- n. B. Cinnamon powder
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
Peel the pears and remove the cores. Then cut the pears into smaller cubes. Pour the lemon zest, lemon juice, and lemon pulp over the pears and mix everything well to prevent the pears from browning so quickly. Place the peels and cores in a saucepan with water, or water and white wine, or about 200 ml of water and a good splash of whiskey or pear brandy, and the cloves, and boil thoroughly for about 15 minutes. Place the pear cubes and the strained liquid from the boiled peels in a saucepan and puree (using a hand blender or in a Thermomix for about 15 minutes at 100°C, speed 2). Mix with the gelling sugar and add a little cinnamon, if desired. Bring to a boil and boil gently for 4-5 minutes. Pour into 6 prepared screw-top jars. Place the jars on the lids for about 5 minutes. Turn upside down and let cool.
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