To obtain canned pears, it is necessary to make a syrup composed of water and sugar which serves as blanket liquid. We tell you below the sugar contents of the syrups to obtain:
- Light syrup fruits: 1 liter of water + 250 g of sugar.
- Medium syrup fruits: 1 liter of water + 400 g of sugar.
- Heavy syrup fruits: 1 liter of water + 750 g of sugar.
- Prepare the syrup. Bring it to a boil.
- Peel the whole pears. Immerse them as you go into lemon water to prevent them from oxidizing.
- Drain and store them in the jars then cover with the syrup up to 2 centimeters from the edge.
- Close and proceed immediately to heat treatment, 45 minutes at 100 ° C. Your pears in syrup are ready!
You can add cinnamon or anise to the jars according to your taste before closing them.
When serving, present this recipe for pears in pretty verrines. You can add a few walnut kernels to bring a touch of color to this recipe for verrines.
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9 comments
Temps indiqué très bien. Par contre le sirop je le fais avec 300 g de sucre pour un litre d’eau.
Merci.
Recette parfaite, je l a fais tous les ans .et un plaisir de les retrouver l hiver pour de bons desserts, tarte Bourdaloue, gâteaux…..
Merci pour ces précieuses recettes que nous dégustons avec plaisir ensuite
Je voulais me souvenir du temps de stérilisation,donc c’est fait.J’ai trouvé bien que l’on donne aussi les proportions de sucre pour les sirops.Merci.