Canned pears or pere sciroppate used to be a mainstay in most rural villages in Calabria (one of the southern most provinces in Italy) as were canned and preserved peaches and other fruits. These days, you’re more likely to find supermarket canned fruit in the cupboards of most southern Italian kitchens, especially during the winter months when there is a lack of fresh fruit.
Our canned pear recipe utilizes Forelle pears and a simple lemon water / sugar liquid and or syrup to preserve the delicate fruit. You can apply this method to peach preservation, as well.
- 1-1.5 pounds of Forelle pears (you can substitute other pear varieties)
- 1 whole lemon
- Filtered water
- 1.5 cups of sugar
- Ball/Mason jars
- Peal the pears and cut into quarters removing any tough membrane and all seeds. Place the pears in a large pot with fresh filtered water, the juice of 1 lemon (assuming you can 1-2 pounds of cut pear into a large pot), and 1-1.5 cups of sugar. You’ll want to add enough water to barely cover the pears.
- Bring the mixture to a boil and let cook for 10-15 minutes (you don’t want to make the fruit to soft at this point). Let the pears cool slightly and place them in mason jars and cover with cooking liquid. Place the mason jars in a large pot with boiling water and sterilize for 15 minutes and until your seal develops.