Pear Preserves

We got this recipe from our hostess at Hotel Lungomare in Italy in 1974.

Take solid, greenish, pears, peel, core and cup up in coarse pieces. Add 3 cups of sugar to every kilo (c.2lbs) of pears. Let soak for 12 hours. Put to cook very gently (molto dolce) without stirring for eight hours.

Can be frozen, stored for a short time in the refrigerator, or canned in a hot water bath.

This recipe can also be used with peaches or apricots.