Rediscover timeless flavours with pear recipe in syrup

Sister Anastazja is a master of homemade preserves, especially traditional ones. Pears in syrup? You probably last ate them at your grandma's. Make them using the famous sister's recipe, and you'll rediscover that taste. They pair well with desserts and meats.

Pears are fruits that we don't necessarily associate with preserves. We rarely make jams or juices from them. However, when treated with a sweet and sour brine, they taste fantastic. Such prepared fruits are excellent for desserts but go well with roasted meats, pâté, or a cheese board.

Choose fairly firm pears for the brine. It's also best if the fruits are not too large. If they are soft, it's better to eat them immediately, as they are unsuitable for such preserves. Once taken out of the syrup, they should be firm, and their flesh must remain compact. According to Sister Anastazja's recipe, the pears prepared are perfectly infused with cinnamon, cloves, and vanilla. Their taste is balanced with distinct sweet and sour notes.

Softer pears are best eaten raw. They have various nutrients that support health on many levels. They contain a large amount of fibre, which aids digestion and helps maintain a healthy weight. They are also a source of vitamins, including vitamin C, which strengthens the immune system, and vitamin K, which is important for bone health. Pears also provide B vitamins, which are responsible, among other things, for proper metabolism functioning. They contain minerals such as copper, potassium, and magnesium, which support heart health and regulate blood pressure.

Ingredients:

• 2 kilograms of firm, small pears,
• 1 lemon,
• 1.2 litres of water,
• 400 grams of sugar,
• 1 stick of cinnamon,
• 1 teaspoon of cloves,
• 800 millilitres of wine vinegar.

Preparation method:

1. Wash the pears, peel them, cut each in half, and remove the seed core. Drizzle the pears with lemon juice or place them in water that has been acidified with it.
2. Boil water with sugar, cinnamon, and cloves. Finally, add the vinegar. Put the pears into the boiling brine.
3. Cook them for about 3 minutes on low heat. When the pears become translucent, remove the pot from the heat and set it aside for a few hours to let the fruits cool down.
4. Take the pears out of the brine and fill sterilised jars with them. Boil the brine, cool it, and pour it over the pears. Close the jars and pasteurise for 20 minutes.