Pears in syrup

Hello for the first time in 2017! I wanted to wish you a wonderful year, filled with joy, love, laughter and, of course, delicious Eastern European food. My Christmas and New Years Eve was very special this year because I spend it in Poland with my family and friends. It was so magical and precious that I decided to take a little internet detox to fully enjoy my time but now I’m back, recharged, inspired and full of amazing recipes I got in Poland and Lithuania (which I visited during my trip too). Can’t wait to share everything with you.

I’m going to start today with pears in syrup. My mom makes them and preserves in jars at the end of every summer/ beginning of fall and they are usually gone by the time winter is over. They are sweet, delicate and perfect for dessert or as a side dish. Very easy to make and need only a few very simple ingredients. It was my first time making them but my mom walked me through it and I’ll write all of her tips here. I hope you’ll like them!

Pears used in this recipe should be rather small- so it’s easier to put them in jars and hard and not too juicy so they won’t fall apart during cooking. I started with getting jars and lids ready by boiling them in hot water for 15 minutes, you could also do it in a microwave. Then I cut pears in half lengthwise and cored them. In the meantime I boiled water with sugar in a big cooking pot.


Then, I added my pears, cinnamon sticks and cloves to the boiling water and cooked them for about 5 minutes. Be careful not to overcook the pears or they may fall apart. I removed the cloves from the syrup (they dye pears black) and placed my pears very carefully in jars. I did it very carefully, without pushing them too hard. I covered them almost to the top with hot syrup. I wiped the edges of the jar, closed the lid and placed them upside down until they cooled down.


I made sure the jars closed properly and placed my jars in my storage room. They should be used within a year and are the best after a month. Enjoy!






If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  • 2.5 lb of pears
  • 1 1/2 cups of sugar
  • 4 1/2 cups of water
  • 3 cinnamon sticks
  • 4 cloves


  1. Boil jars and lids for 15 minutes. Peel, cut in half and core pears.
  2. Bring water with sugar to boil, add pears, cinnamon stick and cloves and cook for 5 minutes. Be careful not to cook it too long, otherwise pears may fall apart. Remove cloves.
  3. Gently place pears in jars and cover almost to the top with hot syrup. Wipe the edges of the jar and close the lid securely. Put the jars upside down until they cool down.
  4. Store pasteurized jars for up to a year, they are best after 1 month. Enjoy!

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