Candied Bosc Pears

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 1.135 kg / 2 lb 8.02 oz sugar
  • 340 g / 11.99 oz water
  • 26 g / .9 oz lemon juice
  • 500 g / 1 lb 1.64 oz Bosc pears, peeled, cored, and cut into eighths


  1. Bring the sugar, water, and lemon juice to a boil. Cook over very high heat until the syrup reaches a temperature of 160°C / 320°F.
  2. Add the pears.
  3. Reduce the heat to low. Cook very slowly until the pectin in the fruit has been activated and the fruit is translucent, about 20 minutes.
  4. Remove the pears from the liquid using a slotted spoon and place on silicon paper, a nonstick rubber mat, or a sheet pan lined with plastic wrap.
  5. Cool to room temperature. Reserve covered with plastic wrap at room temperature. Discard after 10 days.