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  • 1 lemon
  • 1 kg boiled pears
  • 200 ml red wine or berry juice
  • 400 ml water
  • 1 cinnamon stick
  • 100 g white sugar
Wash the lemon, peel it thin and squeeze the lemon for the juice. Peel the pears; leave the small stew pears intact, cut the large ones in half and remove the clock houses.
Bring a pan with the water and the red wine (or berry juice) (have also tried this without wine then 200 ml water extra) to the boil.
Add the pears, lemon peel, 2 tablespoons of lemon juice, cinnamon stick and sugar.
Leave the pears covered in boiling liquid yarn on soft heat for 45 minutes.
Remove the stewed pears from the pan, remove the cinnamon stick and the lemon peel.
Put the pears in a sterillized bottle, fill with the cooking liquid and turn the lid on.
Turn the bottle on his head for 5 minutes.

Photo and recipe: Annet Geelhoed

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