Recipe: preserved pears in syrup

 George Brown culinary student shares her recipe for preserved pears in syrup

Preserved pears in syrup

Preserved pears in syrup
Photo courtesy of Wai Mei Wong

Ingredients:

8 Pears

2 1/2 cups water

1/4 cup brown sugar

1/2 cup lemon juice

2 teaspoons vanilla paste

1 1/2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

 

 

Instruction:

Peel off the skin of the pears, and cut them in half lengthwise.  Using a melon baller or teaspoon-sized measuring spoon, remove their cores and stems.

 

In a large, shallow, non-stick pan, add the pears with the flat surfaces face down. Add water, brown sugar, vanilla paste, spices, and lemon juice.

Bring it to a boil over high heat.

Reduce the heat to simmer, letting it cook until the liquid reduces by half.

 

Gently turn over each pear with a spatula, and let them cook until the liquid reduces by half again.

Turn off the heat and transfer the pears and the syrup into a bowl. Allow the pears and syrup to cool completely.

 

To store, you can place the pears with the syrup in a mason jar or any clean glass container. The pears can be kept for up to six months in the fridge.

This recipe was provided by Wai Mei Wong a student in the culinary skills chef training program.

Share

Recipe: preserved pears in syrup