Pears and Cherries in White Wine

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4 lb/2 kg eating pears
  • 1 lb/450


Peel and core the pears and cut them in half. Stone the cherries. Put the wine, water, sugar, and cinnamon stick in a pan and bring slowly to the boil, stirring well to dissolve the sugar. Add the cherries and simmer until the cherries are almost tender and the syrup is thick. Add the pear halves, bring to the boil and then simmer for about 3 minutes until the pears are just tender but unbroken