Pears preserved in lemon juice with honey - Pere conservate in succo di limone con miele - Kruške konzervirane u limunovom soku s modem

If you have a foodblog, you know how hard it is to resist from buying some...plenty of fresh and ripe seasonal fruits. Fruits are so inspiring and versatile. I've discovered that I not only like fresh fruits, but I adore all kind of preserves and deserts made of fruits and flavoured with different spices. Few weeks ago I made this preserved pears and I've added cloves into the syrup because I thougt that the intense flavour of cloves will give some more verve to the mild pear taste and because I needed  to make my "pear jar" more photogenic. But the real satisfaction and surprise arrived what I've opened the jar.

Have you ever smelt the scent of wintersweet Chimonanthus flowers? It's exactly the one I've felt in that precise instant. I couldn't imagine I would produce the same scent in the jar, moreover it is the edible one!

So, now I have my joung wintersweet Chimonanthus tree flourishing on the terrace and its perfume in a jar. And I didn't have to cut any of tree branches to enjoy its intense scent. Isn't it beautiful?

I love its pale yellow, almost transparent flowers with the bordeaux heart.

You can see first thiny flower buds already in August, hidden between the leaf and the branch. It continue growing and swelling all autumn long and the very first flowers open when the cold frost arrives. This is the extraordinary beauty of the nature.

PEARS PRESERVED IN LEMON JUICE WITH HONEY

for 400gr jar you will need:

1 ripe pear, but hard fruit

Fresh lemon juice from 1/2 lemon

2 full tablespoons of acacia honey

5-7 cloves

water

Wash and dry pears, cut each pear into 6 equal slices and remove seeds and fibers from the center of the fruit. Put pear slices into jar and pour water up to ¾ of jar volume. Then pour the water into boiling pot and let it boil. Extract pear slices from the jar and when the water start boiling put them into the water and let them poach 5 minutes. Extract fruit slices from the hot water, remove the boiling pot from the heat, melt the honey in the water and at the end add filtered lemon juice to the syrup. Arrange fruit slices in the jar and pour the syrup over the fruit. Add cloves to the liquid. The syrup must cover the fruits and the jar should be full (up to 1cm under the edge of the jar), if you need more liquid, just add some more boiling water into the jar. Seal up the jar and store it in a cool place for few months. Leave the fruits in the syrup for 2 weeks before opening the jar to allow to absorb all flavours.

PERE CONSERVATE IN SUCCO DI LIMONE CON MIELE

per il vasetto di circa 400gr serviranno:

1 pera matura, ma soda

spremuta fresca di 1/2 limone

2 cucchiai pieni di miele d’acacia

5-7 chiodi di garofano

acqua quanto basta

Lavare le pere, asciugarle, tagliare ogni pera in 6 spicchi uguali e eliminare i semi e la parte fibrosa dal centro. Sistemare gli spicchi nel vasetto di vetro e versarci dell’acqua fino a riempire i 3/4 del vasetto. Poi versare la stessa acqua dal vasetto in un pentolino e farla bollire. Estrarre gli spicchi di frutta dal vasetto e sbollentarli per circa 5 min nell’acqua bollente. Estrarre gli spicchi di frutta dall’acqua, togliere il pentolino dal fuoco e sciogliere nell’acqua bollente il miele e versare nello sciroppo la spremuta di limone filtrata. Sistemare gli spicchi di frutta nel vasetto e versarci lo sciroppo. Inserire i chiodi di garofano nel liquido. Lo sciroppo deve coprire la frutta e il vasetto deve essere colmo di liquido (deve arrivare fino a 1cm sotto il bordo del vasetto), ma se manca del liquido, basterà far bollire poca acqua naturale e versarla bollente nel vasetto. Chiudere il vasetto ermeticamente e conservarlo in un luogo fresco per qualche mese. Lasciare la frutta nello sciroppo per 2 settimane prima di aprire il vasetto per fare assorbire tutti gli aromi.

KRUŠKE KONZERVIRANE U LIMUNOVOM SOKU S MEDOM

za staklenku zapremine oko 400gr je potrebno:

1 zrela kruška, ali tvrda

svježi sok od 1/2 limuna

2 pune žlice meda od bagrema

5-7 kliničića

vode koliko treba

Oprati kruške, obrisati ih, narezati svaku krušku na 6 jednakih krišaka, te odstraniti sjemenke i celulozu iz sredine. Složiti kriške u staklenku i naliti vode do 3/4 zapremine staklenke. Potom izliti vodu u posudu za kuhanje i vodu zakuhati. Izvaditi i kriške voća iz staklenke i kad voda zakuha poširati voće 5 minuta. Izvaditi kriške voća iz vrele vode, maknuti posudu s vatre, te u vrućoj vodi otopiti med i u sirup uliti procijeđeni sok od limuna. Složiti kriške voća u staklenku i zaliti voće sirupom. Ubaciti kliničić u tekućinu. Sirup treba prekriti voće i staklenka treba biti puna tekućine (do 1 cm niže od ruba staklenke), pa ako fali još tekućine, dovoljno je zakuhati još malo obične vode i uliti vrelu vodu u staklenku. Hermetički zatvoriti staklenku i čuvati na hladnom mjestu par mjeseci. Ostaviti voće da stoji u sirupu 2 tjedna prije upotrebe da bi upilo sve arome.