Pears in syrup are a very easy and quick recipe that gives you a light and tasty dessert for after dinner or a special snack. We have pear trees that give us many pears at this time of year, so besides making jam and eating them fresh, we preserve them in syrup to keep them for the winter, obtaining a genuine preserve with very little cost and knowing that it is natural and without any preservatives.
The main advantage is total control. You choose the quality of the pears, the degree of ripeness and, above all, you can avoid artificial preservatives. It’s a “safe” recipe: by following a few key steps for cleaning and cooking, you’ll get a wholesome product that’s nothing like the supermarket version.
Pears in syrup are great for filled cakes and more; the pear and chocolate combination is fantastic! You can read the recipe for the pear and chocolate cake, or the pear loaf cake.
Now let’s see how to prepare pears in syrup with this quick recipe right after the photo, as always!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 jars of 18 oz
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients for pears in syrup
- 4.4 lb pears
- 2 cups granulated sugar
- 4 1/4 cups water
- lemon juice
- cinnamon stick (for flavoring)
Preparation – pears in syrup
To prepare pears in syrup easily, first make the syrup.
Make the syrup: In a pot, pour in the water and the sugar. Set over medium heat and stir until the sugar has completely dissolved. If you like, add the cinnamon or vanilla. Let it simmer for 5 minutes.
Clean the pears: While the syrup is cooking, peel the pears, cut them in half or into quarters and remove the core. Place them immediately in a bowl with water and lemon juice to prevent them from turning dark.
Cooking: Immerse the pears in the hot syrup. Let them cook for about 8-10 minutes. They should become slightly tender but remain firm: pierce them with a fork — it should enter without too much resistance, but the pear should not fall apart.
Filling the jars: With the help of a ladle, place the pears into sterilized jars, trying not to leave too many empty spaces. Pour the very hot syrup over them until they are completely covered, leaving about 3/8 inch from the rim.
Pasteurize the jars of pears in syrup by boiling them for 20 minutes.
Turn off the heat and let them cool completely before removing the jars from the water.
Dry them and store the jars of pears in syrup in the pantry and…
ENJOY
Storage
Pears in syrup can be stored in the pantry for up to 6 months. Once opened, keep the jars in the refrigerator for 4 to 5 days.
Variations
You can add a small piece of cinnamon stick to each jar.
Other recipes
If you want to see other recipes, you can go back to the HOME.
Choosing the pear: Use firm pears that are not too ripe (such as Kaiser or Abate). If they are too soft, they will turn to mush during cooking.
The jars: They must be spotless. Even if you’re starting out, wash them well with hot water and soap, or better yet, boil them to sterilize. This is the most important step for preservation.
Remember to always check that the jar lid is depressed inward; this ensures the vacuum seal has held.
