Recipe Pears in syrup

To make canned pears, you need to make a syrup from water and sugar, which acts as a covering liquid. Below are the sugar contents of the syrups to obtain :
- Fruit in light syrup: 1 litre of water + 250 g of sugar.
- Fruit in medium syrup: 1 litre of water + 400 g of sugar.
- Fruit in heavy syrup: 1 litre of water + 750 g of sugar.

• Prepare the syrup. Bring to the boil.
• Peel the pears whole. Plunge them as you go along into the lemon water to prevent them oxidising.
• Drain and arrange in the jars, then cover with the syrup to within 2 cm of the rim.
• Close and heat immediately for 35 minutes at 100°C. Your pears in syrup are ready!
• You can add cinnamon or aniseed to taste before closing the jars.

Just before serving, present this pear recipe in pretty verrines. You can add a few walnuts for a touch of colour.