The pear is poached in a light caramel syrup with a touch of tonka bean : a peppery malted spice.
Use a 1 litre jar
Boil in water for a few minutes to sterilise, dry without wiping.
Boil the rubber joint and dry on a towel.
Wash and peel the pears, rub them with lemon. Remove the stem.
Caramelise half of the sugar in a pan. Add the water, the rest of the sugar and the tonka bean, bring to a boil.
Place the pears at the bottom of the jar and cover in the hot syrup to 2 cms from the top.
Place the lid making sure the joint is well in place.
Sterilise for 45 minutes at 100° C.
Let the jars cool.
«This recipe may be used all year long to make delicious desserts in minutes. »