1 kilo of pears
100 g of sugar
2 glasses of water
6 cloves of carnation
We clean the pears from the peels or leave them whole or cut them in the middle by cutting the pips.
If we want them whole we remove the pits with the special tool or with a very fine knife.
Put the water, the carrots, and boil until the sugar melts.
Then add the pears and boil them all together until the pears soften, not to melt, they have to keep a little on the tooth.
Once cooked, turn off the fire and put it in a bowl with the syrup.
Leave them to cool and put them in the refrigerator for 1-2 weeks.
But if we want to keep them longer we put them in very well sterilized jars as they are hot and we close them very well.
Then put in a saucepan a clean towel and put the jars upside down.
Cover with water and boil for 15-20.
We turn off the fire, let the jars cool down, then tighten the lids very well.
Keep them in a cool place or in the refrigerator for 1-2 months.