Sweet short pear of the spoon. скачать в хорошем качестве

Sweet short pear of the spoon.

Materials 1.5 kilos of peeled pears 1 kilo of sugar 2 cups of water 70 g of white almonds 1 vanilla 1 cinnamon stick cloves 2 - 3 drops of food coloring 1 tablespoon of glucose 1 teaspoon sour 1 lemon, its juice juice of half a lemon Implementation We buy unripe pears, and wash them. In a bowl, we put the sour and the juice of 1 lemon, mix with a hand wire to melt the sour, and cleaning the pears from the skin, with the tool we use to clean the potatoes, but do not have teeth to be straight, remove the seeds with the tool used to remove the pumpkins from the inside, and cut a little of the stem, not all of it, put them in the bowl [see video] leave them for 1.30 hours. When the 1.30 hours is over, wash them well and we weigh them. Put the sugar and water in a saucepan, mix a little and let it set our syrup, as soon as we see the syrup thicken, add the cinnamon stick, put a clove stick that we put in the pear [see video] and the put in the pot in the syrup, skim off as much as we can and lower the heat of our kitchen a little, to medium. and let it boil for 7-8 minutes. When the minutes are up, do the trick with the toothpick snake, if we can lift the pear, he will say that he wants another boil, [see video] if we can't lift the pear, he will say that it is ready, and at this stage we put the almonds between the drops of pastry to give us a little color in the our pear, and at the end add the glucose, the vanilla and the juice of half a lemon and we close the eye of our kitchen, we leave it all night and the next day if we see that our syrup has not set, we carefully take out the pears us and the almonds and let it boil on a strong fire until we see that our syrup has bound, making the bay with the saucer we take out a little syrup and if we see that the drop is slow, our syrup is ready and carefully transfer the pears put the almonds in, be careful not to mix but shake the pot [see video] leave it overnight and the next day we see if our syrup has set. Put the jars and the lids in the oven for 10 minutes seven at 70 - 100 degrees in the resistances to be sterilized and lukewarm we fill our dessert with care because they burn both and turn our jars upside down.... Let them cool well for 12 hours and place them in our cupboard... When the open it and keep it in the fridge GOOD LUCK