Candied pears

Before we start, keep in mind that the amount of sugar and acid in the composition of the dish is precisely determined, depending on the taste preferences of the one who will eat candied pears.

We need ripe enough pears for cooking, but not too much. Before cutting the fruits into pieces, we separate the skin, tails and seed pods from them. Pieces of pears will be placed in a basin with citric acid diluted in water. A few grams of dry concentrated acid will be enough for each liter of liquid.

We will boil the pears for 10 minutes, and then cool them under tap water. After we have boiled them, we will put the pieces of pears back into a basin with heated sugar syrup. The syrup can be obtained in the following way – in 300 grams of water, dissolve a kilo of sugar.

A kilo of pears needs exactly a kilo of syrup. Re-cooking will take up to 15 minutes. After that, the mixture is cooled for the next 10 hours. The boiling and cooling cycles are repeated only three times. On the third time, bringing the syrup to a boil, we dump the candied fruits into a colander and let them cool down alone with themselves for an hour. Cooked candied fruits require drying. Slightly dried, sprinkle with sugar on all sides and leave to dry until the end. After drying, we put them in jars.