Remove the pears whole, only from the peel and scrape the green skin from the stems. Immediately put them in water with juice of one lemon. Boil white wine, vinegar, zukker and spices and boil down for 5 min.
Cook the pears in batches until transparent and then put them in a sieve. Drain and layer them in glasses, preferably without too much space between them. Boil the syrup for another 10 minutes and pour it over the pears. Close and refrigerate.
A beautiful garnish that can be served in the same way. For large menus, the pears go well with veal and game – or possibly with a cheese platter, sprinkled with grated walnuts.
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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