Preserved Bergamot Pears

How to make it

1. 1

   Ripe, flawless bergamot pears are wiped dry and boiled in water, which must be boiling before the fruit goes in. When you prick with a whisk stick and it slides easily into the fruit, it is done. Place in a stoneware colander and rinse with cold water.

2. 2

   Carefully peel off the skin in flakes, and scrape the outermost membrane off the stalk, which is to be left on.

3. 3

   Per kilo of bergamot pears, 1 kilo of sugar, which is moistened with water and melted, add 2½ dl. of fine vinegar or preferably the juice of 2 large lemons, boil, skim, and pour hot over the bergamot pears.

4. 4

   After 3–4 days, bring the syrup to a boil, skim it, and pour it hot over the fruit. This must be repeated up to 3 times.