Pear candied fruit

1 serving


Large pears with dense flesh, cut into halves or wedges, leave small ones with a peduncle, blanch in boiling water for 5 minutes, then quickly cool in cold water and lower into boiling syrup, hold for 5- 6 hours. After standing the pear, boil again (5- 7 minutes), remove from the heat and still stand for 10 - 12 hours. So repeat 3-4 times until the fruits become transparent. At the end of cooking, add citric acid or juice. Put the pears in a colander, let the syrup drain and dry in the oven at an open door and a temperature of 60 °, leave the fruits in the syrup for long-term storage.