Summary

Ingredients

• 5 pear (s)
• 500 ml white wine
• 2 carnation (s)
• 0.5 ½ cinnamon stick (s)
• 1 sachet vanilla sugar or /2 vanilla pod
• 0.5 ½ lemon (s), zest and juice from them
• 750 g preservin suar 2: 1

Print Recipe Pin Recipe

Instructions

1. Wash and core the pears. Cut into small pieces and bring to the boil with the wine, the cloves, the cinnamon stick, the vanilla, the lemon juice and the lemon zest.
2. When the pears are soft, fish out the cloves, vanilla and cinnamon stick and puree the rest. Then strain this porridge through a sieve and bring to the boil with the preserving sugar.
3. It is important to know here that pears are low in pectin and that the wine does not exactly promote good gelation. Therefore the amount of preserving sugar varies! There are approx. 750 g of preserving sugar for 500 g of fruit pulp or juice.
4. Pour the jelly hot into prepared glasses.