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Pears in Sugar

6 servings

Ingredients

• 1 kg medium-sized bergamot pears
• lemon juice (a little)
• 0.75 kg sugar
• vanilla (a little)
• lemon zest (a little)

Instructions

1. Bergamot pears are best.
2. Peel medium-sized pears, cut out the core from the top, and immediately rinse and place them in water with a little lemon juice.
3. Bring to a boil from cold and cook until they can be pierced with a wooden skewer.
4. Remove, place in cold water, and drain well.
5. For every 1 kilogram of pears, clarify 750 grams of sugar and pour it boiling over the pears; let steep for 6-8 hours.
6. Pour off the juice, reduce it until thick, and pour it boiling over the pears.
7. The next day, reduce the juice one last time, simmering a little vanilla and lemon zest in a cloth.
8. This time, add the pears to the boiling juice, let them steep in a warm place for another fifteen minutes, but do not let them boil.
9. Then store as directed.

Modernized from a treasured 19th-century German cookbook.