Pears with blackcurrant
- 1 kg Perry
- 1 Untreated orange
- 1 Citron
- 10 cl Cassis liquor
- 300 g Sugar
- 2 pods Vanilla
- 1 pinch Cinnamon
- Prepare the syrup: pour the sugar and 1 liter of water in a saucepan. Add orange juice and detailed zest into sticks, split vanilla beans, pinch of cinnamon and blackcurrant liqueur. Bring to the boil and simmer for 20 minutes.
- Meanwhile, peel the pears. Cut them in half, remove the heart and seeds. Put them immediately in a bowl of water with lemon juice.
- Take the pears out of the water and dip them in the hot syrup. Bring to the boil again, lower the heat and let poach 5 minutes. Remove from the fire.
- Place the pears in the jars, proceeding gently so as not to damage them. Pour the boiling syrup over the fruits, making sure they are fully immersed. Cool, then close and sterilize the jars in boiling water for 30 minutes. Store them in a cool place, away from light.