Pears and apples in syrup

1 serving


Pears and apples are cleaned by removing the core with seeds. The fruits are cooked until soft in a sugar syrup acidified with citric acid, preventing them from digesting. Pears are placed in the boiling syrup first, followed by apples. The finished fruits are taken out with a spoon. Wine is added to the syrup and boiled to half the volume. Boiled fruits are placed in a vase, poured with syrup. They decorate with cherries or strawberries made of jam.