Pear

Pear preserve

Need to every kilogram pear 8 dkg sugar.

Cut 4 or 6 parts the fruits,peel,take out the houses of the seeds.Boil to mellow the pieces,than cool it,put on a sieve,let to drop and put in bottles.Make syrup of 2.5 dl water and 8 dkg sugar and pour the fruits.Close the bottle and steam in wet to 10-20 minutes.

Honeyed pear

Peel the pears,cut onto 2-4 pieces,take out the houses of the seeds.Boil the fruit slices in juice (half side water,half side honey) to mellow.Take out the pieces,press out it the juice,and put in pan,throw on pure sugar.Cover the pan with buttered paper(Be bellow the buttered part) and dry it low temperature,opened door cooker.If the pear and sugar isn't stick put in bottles,closed hermetically,and keep in in cool place.It may use then sugared fruit.

Pear cheese

Wash,peel,boil the fruits to mellow,then breake.Add to every kilogram dollop 50 dkg sugar and 5 dkg onto little pieces nutmeat,juice and hull of 1/2 lemon.Boil to thick.Let to dry in lemonjuice greasing form.

Pear drying

Same method as the apple.

Pear chilling

Cut onto 2-4 pieces the fruits,take out the houses of the seeds and pre-boil in a little lemon and sugar water.Let to cool,after the hermetically packing,chill.