Red Wine Pears

For the red wine pears, first wash 2 -3 jars and lids hot and boil. Let them dry upside down. Place them directly in the place where they are to be filled (tray with cloth).

Peel, halve and squeeze the lemon. Prepare the pears (wash, peel, cut in half and remove the core). Cut the pears into pieces. Immediately sprinkle with lemon juice to prevent them from oxidizing and turning brown.

Bring red wine, cinnamon, lemon zest and sugar to a simmer in a high saucepan. Cook the pear pieces in it for about 7 minutes until they are cooked al dente. Remove and pour into jars as quickly as possible.

Meanwhile, bring the strained red wine stock with vanilla pulp to a boil. Pour as hot as possible, to the brim, over the pears and seal immediately.

Place the jars upside down on a tray covered with a damp cloth for 8 minutes. Then invert the jars again and let cool on the tray. Store in a dark and cool place.

Preparation Tip:

The red wine pears are with beautiful color and consistency, 2 years shelf life. The pears also taste good with vanilla ice cream and semolina flummery, and as a garnish for game dishes.

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