Candied Pears

Candied Pears

By
From
A la Mere de Famille
Makes
3 pears
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
3 pears
1 lemon, juiced
1 litre water
1.2kg sugar

Method

  1. Preparing the pears

    Peel the pears and cut them in half, leaving the stems intact. Arrange them in a dish and sprinkle with the lemon juice to prevent them from oxidising.
  2. Marinating in the syrup

    Put the water and 600 g of the sugar in a saucepan and bring to the boil. Pour this boiling syrup over the pears, then cover and set aside.
  3. Cooking

    The next day, strain out the syrup and bring it to the boil again, adding 200 g of the sugar. Immerse the pears in the syrup, continue boiling for 3 minutes, then remove from the heat, cover and set aside overnight. Repeat this process a further two times over two more nights, adding 200 g of the sugar to the syrup each time. Let the pears steep for a week. Remove from the liquid and enjoy!

Chef’s tip:

  • You could also make this recipe with a number of whole small pears. Choose pears that are neither too hard, nor too ripe; it’s best to select fruit that is almost ripe and wait for the right time to candy it.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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