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White Pears in Vinegar

8 servings

Ingredients

• 2 kg Bergamot pears, peeled
• 2 l vinegar
• 1 kg sugar
• whole cinnamon, pieces (a little)
• cloves, headless (a little)

Instructions

1. Bergamot pears are best suited for this recipe.
2. Peel them, remove the core, and stud with small pieces of whole cinnamon and cloves, with their heads broken off.
3. For every 2 kilograms of pears, use 2 liters of vinegar and 1 kilogram of sugar.
4. Boil the vinegar with the sugar until clear, add the peeled pears, and cook until soft.
5. Carefully remove the pears, place them in a porcelain dish, and pour the vinegar over them; cover and let stand until the next day.
6. Drain the vinegar, bring to a boil, and pour over the pears again.
7. On the third day, boil the vinegar once more; as soon as it boils, add the pears and let them cook along again.
8. Once cooled, transfer into jars with the vinegar.

Modernized from a treasured 19th-century German cookbook.