2 cups (450 g) 1 lb sugar
scant 300 ml/4 pint water
1 lb (450 g) pears (not over-ripe), peeled, cored and sliced
2 oz (50 g) preserved ginger, chopped
juice of 2 lemons
scant 300 ml/4 pint water
1 lb (450 g) pears (not over-ripe), peeled, cored and sliced
2 oz (50 g) preserved ginger, chopped
juice of 2 lemons
method
1. Dissolve the sugar in the water, then add the remaining ingredients.
2. Cook very gently until the pears are tender.
3. Remove the pears from the pan with a slotted spoon and pack into prepared jars.
4. Boil the syrup for a further 5 to 7 minutes, then pour it over the pears.
5. Finishing sterilising in the usual way.
6. Serve this preserve as a sweet with ice cream and meringues.
2. Cook very gently until the pears are tender.
3. Remove the pears from the pan with a slotted spoon and pack into prepared jars.
4. Boil the syrup for a further 5 to 7 minutes, then pour it over the pears.
5. Finishing sterilising in the usual way.
6. Serve this preserve as a sweet with ice cream and meringues.
serving amount
makes about 750 g (1 1/2 lb)
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