Summary

Ingredients

• 1 kg pear (s)
• 1 lemon (s)
• 50 g raisins (rum raisins)
• 500 g preservin suar, 2: 1
• Vanilla powder
• 1 sachet aroma (bourbon vanilla)
• 1 stick cinnamon
• 4 clove (s)
• 2 tablespoon rum

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Instructions

1. Peeled, deseeded and cut pears into a saucepan with rum raisins, cloves and cinnamon stick, drizzle with lemon juice and cook for 15 minutes until soft. Then remove the cloves and cinnamon stick.
2. Puree the pear mixture and add the rum. Add the preserving sugar and cook under full steam for 4 minutes. Stir constantly. Add the vanilla powder and the aroma and stir well again. Make a gel test.
3. Then pour into jars rinsed with hot water, close tightly and turn upside down until they have cooled down.