My kids don’t like fresh pears. Master 9 has told me a doubtful and suspicious theory about the skins. Miss 11 doesn’t trust their durability in the lunchbox. The apple is a far stronger candidate to survive the schoolbag journey.
However they love tinned pears. LOVE them.
I was given a heap of beautiful organic pears last week so I trialled a basic “tinned pear” recipe. It was a raging success. I have the empty jars to prove it.
10 or so pears – preferably at that point where they aren’t soft, but are starting to smell ripe
1 cup of sugar (raw, white, whatever)
Squeeze the lemon into a large bowl and half fill with water.
Core and peel the pears, slice them into chunks and put them into the lemon water (stops them going brown while you chop the rest).
In a large saucepan, bring to the boil 4 cups of water and 1 cup of sugar for a very light syrup. Go less or no sugar if you like, apparently it works.
Bring to the boil. Strain the pears and add them to the sugar syrup. When the liquid begins to boil again, you’re done.
Carefully spoon the pears into clean jars and completely cover with the sugar syrup. Pop the lids on and the heat should seal them.
Cool and store in the fridge if you prefer them cold.