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My recipe
Pear lemon confiture
Introduction
This confiture is Ideal for scones, toasts, pancakes and also be served with liver or meat pate, foie gras, cheese.
- 500 g ripe firm juicy pears
- 1 lemon (Bio)
- 400-500 g sugar (to taste)
- Pinch ground saffron (10-12 threads)
- 100 ml Rum
- Thoroughly wash the lemon. Bring 300 ml of water to a vigorous boil in a saucepan, add the lemon and cook for 30 seconds. Take out the lemon, plunge into cold water and repeat the process again. Cut the lemon into ¼ inch (5 mm) slices (don’t peel).
- Quarter the pears and cut each quarter into 0,5 icnh (~1cm) slices (don’t peel).
- Put the pears and lemon into a bowl and cover with sugar, mix well and leave for 10-12 hours.
- Crush the saffron threads, pour the slightly warmed Rum into, cover and leave to soak for 30 minutes.
- Transfer the fruits into a deep pan, stir and bring to the boil. Reduce the heat and allow to simmer for ~45 minutes at low heat (the surface should produce small bubbles), discarding the skim regularly and stirring occasionally.
- Increase the heat and cook for 4-5 minutes more. Remove the confiture form the heat and set aside to cool a little.
- Add in the saffron with Rum, mix gently and pour in jars. Keep in the fridge.
Thoughts and Ideas
Take out one drop of the syrup, your confiture is ready if the drop is jellied.
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