Madeleine Kamman

Candied Bose Pears

Roussettes Confites

Preparation info
  • NFR—

    Six to eight

    8 ounce jars
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This recipe will not work with pears that are hard and have just arrived from a supermarket. Ripen them in a brown bag with a ripe banana, checking them often. Do not process them until they give slightly when pressed gently at their bottom.

Ingredients

  • ½ small, ripe Bose pears, peeled, quartered, cored, and weighed
  • Juice and rind of 1 lemon
  • Same weight of granulated

Method

As soon as the pears are peeled, drop them into a bowl of water mixed with most of the lemon juice. You need to keep a few drops of juice to cook the sugar syrup.

Using a potato peeler, lift one thin curl of lemon rind from one of the half lemon skins.

Bring a pot of water to a boil, then blanch the pears for 2 minutes, 6 pear quarters at a time. Remove them to a clean kitchen t