Marinated pears

Marinated pears

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 56 kcal
, Carbohydrate: 13 g


1 litre


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1litre water
1 lemon, use only the juice
1kg pears (e.g. Gute Luise), halved


1litre water
1 lemon, use only the juice
150g sugar
1 vanilla pod, cut open lengthwise
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2 preserving jars (each approx. 500 ml)

How it's done

To prepare the jars

Thoroughly wash the jars, rinse in hot water. Place the jars and lids in a pan of hot water (approx. 70°C).


Mix the water and lemon juice in a bowl. Peel and core the pears, place immediately in the lemon water.


Bring the water to the boil along with all the other ingredients up to and including the vanilla, add the pears, cook until just soft, fill the jars. Return the sugar syrup to the boil, pour the liquid into the jars until it covers the pears, seal the jars immediately.

Good to know
Note: Leave the jars to cool on an insulating surface. Test the jars once cool. (Vacuum test)
Shelf life: Store in a cool, dark place for approx. 12 months. Once opened, keep the jars in the fridge and consume the pears quickly.
Serve with: Chocolate sauce, whipped cream, vanilla ice cream

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