Honey compote with pears and spices
16 servings
60 minutes
There is some special nobility in pear: perfume aroma, slight understatement in taste require worthy companions. In this compote, pear is accompanied by "confectionery" spices - star anise and cinnamon. Sugar is replaced by honey - and the caramel spirit is enhanced. And a small dose of lemon juice prevents the compote from falling into the mortal sin of cloying.
1
Cut the pears in half and remove the core.
- Pears: 1 kg
2
Cut the pears into thick slices. Drizzle the pears with lemon juice and mix.
- Pears: 1 kg
- Lemon: 1 piece
3
Mix 3 liters of slightly warm water and honey, add star anise and cinnamon, bring to a boil while stirring to dissolve the honey.
- Water: 3 l
- Honey: 300 g
- Anise (star anise): 2 pieces
- Cinnamon sticks: 1 piece
4
Place the pears in syrup and simmer on low heat for about 5 minutes.
- Pears: 1 kg
5
Pour boiling water over the jars and lids to warm them up. Distribute the compote into the jars.
6
Place a rack at the bottom of a large pot. Put jars on the rack (they should not touch each other) and cover them with lids.
7
Pour hot water until it covers the jars 'up to the shoulders'.
8
Bring water to a boil, then pasteurize 1 L jars for 25 minutes, 700–800 ml for 20 minutes, and 400–500 ml for 15 minutes.
9
Seal the jars.
10
Turn it over and cover with a blanket. The compote will be ready in a day, but it can be stored for a long time.
11