Pear Compote

Cut the fruit in half and remove the core. Put in cold water with a little bit of juice of a lemon to keep the color. Blanch in boiling hot water for 2-3 minutes, cool briefly in cold water and then drain.

Bring sugar, water, old master and spices to boil and hot over pears filled in jars form.

Close jars tightly, heat to 85 °C and hold this heat for 25 min.

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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