Pear Chips (Candied Pears)
A traditional recipe for preserving pears by slow-cooking them with sugar, ginger, and lemon until they become tender and translucent, resembling candied fruit or 'chips'. This recipe yields a sweet, spiced pear preserve perfect for snacking, serving with cheese, or as a dessert topping.
Ingredients
- 2 pounds Pears (firm, ripe, e.g., Bosc or Anjou) (Original recipe calls for 8 lbs. pears. This recipe is scaled down for modern portions.)
- 1 pound Granulated Sugar (Original recipe calls for 4 lbs. sugar. This is approximately 2 cups.)
- 1 ounce Fresh Ginger Root (Original recipe calls for ¼ lb. Canton ginger. This is approximately a 2-3 inch piece, peeled and thinly sliced or grated.)
- 1 large Lemons (Original recipe calls for 4 lemons. To be cut in small pieces, rejecting seeds.)
Instructions
- 1Wipe the pears clean. Remove the stems, then quarter each pear. Carefully remove the core from each quarter. Cut the pear quarters into small, uniform pieces (about ½ to ¾ inch cubes or slices).
- 2In a large non-reactive bowl or pot, combine the prepared pear pieces with the granulated sugar. Peel the fresh ginger root and thinly slice or grate it, then add it to the pear and sugar mixture. Stir gently to combine all ingredients. Cover the bowl/pot and let it stand at room temperature overnight (approximately 12 hours) to allow the pears to release their juices and macerate in the sugar.
- 3In the morning, prepare the lemon: wash thoroughly, then cut it into small pieces, discarding any seeds. Add the lemon pieces to the pear mixture in the pot. Place the pot over low heat and bring the mixture to a slow simmer, stirring occasionally to prevent sticking. Once simmering, continue to cook slowly for three hours, stirring every 15-20 minutes to ensure even cooking and prevent scorching. The pears should become tender and translucent, and the syrup will thicken.
- 4While the pears are cooking, sterilize your jars and lids according to manufacturer's instructions (e.g., by boiling in water for 10 minutes). Once the pear chips are cooked and still hot, carefully ladle them into the sterilized jars, filling them to about ¼ inch from the top. Wipe the rims clean, place the lids, and screw on the bands until fingertip tight. Allow the jars to cool completely at room temperature. Once cooled, check seals; any unsealed jars should be refrigerated and consumed within 2-3 weeks. Properly sealed jars can be stored in a cool, dark place for up to 1 year.