Ingredients
Hint:
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
kochen@bettybossi.ch
Pears
Syrup
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.
Pears
Mix the water and lemon juice in a bowl. Peel and core the pears, place immediately in the lemon water.
Syrup
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.
| 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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