Pears in Syrup

It's a "pearfect" way to prepare few jars of seasonal fruit for colder days or for baking. I used few pears and an apple, but you can definitely use this syrup for plums, apricots or rhubarb.

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Recipe is for 2 jam jars worth (around 250-300 ml each).

Ingredients :

3 pears

1 apple

orange peel (from 1/4 of an orange)

orange juice (from 1/2 of an orange)

800 ml water

400 g sugar

1 cinnamon stick (broken into few pieces if possible)

1 tbsp vanilla extract (mine was the most basic 10% vanilla extract)

10 cloves

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Method :

1. Wash and peel the apple and pears. Cut them in desired shape - I cut them into small chunks, but you can definitely cut them in wedges or slices (it's just gonna affect the cooking time in step 4).

2. Place them in a bowl and drizzle with orange juice. Cut off some of the orange peel and cut it into small pieces, add to the same bowl.

3. Put the water, sugar, vanilla, cinnamon and cloves in a medium sauce pan and mix it all together. Put it over low heat and simmer for 10-15 minutes to reduce some of the water.

4. Add fruit with the peel to the sauce pan and cook for about 5 minutes or until softened.

TIP: You can cover it with a lid or round cut out or parchment paper to keep all the fruit in the syrup while cooking.

5. Spoon out the fruit into clean jars and slowly pour the syrup over it (you can strain it through a sieve or keep spices in for more flavour). When it comes to room temperature you can store them in the fridge for up to few months, after you open them consume within a week.

Enjoy!