● 1500 kg pears, peeled
● 1250 g sugar
● 400 g water
● 1 tsp citric acid
● juice of 3 lemons
● 1 sprig rose geranium for fragranc
Wash and peel the pears.
Slice in half and remove the seeds.
Put the pears in a bowl with water, the citric acid and the juice of 2 lemons and leave it for 2-3 hours.
In a large pot, the water and the sugar and boil for 10 minutes.
Next, add the pears once we have strained them and boil for 25-30 minutes until the pears are soft.
Test with a fork to see if the pears are soft and then turn off the heat.
Cover the pot with a dish towel and leave it like that for 1 day.
The next day, remove the pears from the pot and boil the syrup until it reaches the desired consistency.
Put the pears back in the pot add the juice of lemon and the rose geranium sprig.
Boil for 10 minutes and then remove from the heat.
Discard the rose geranium sprig and store the spoon sweet in sterilized jars.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
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