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How to Make Candied Pear Preserves and Detailed Steps

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Selection of materials: choose pears that are uniform in fruit shape and size, at 70% to 80% ripeness, with thick flesh, low moisture content, and free from insect damage and mechanical injury. Peeling and coring: boil an approximately 3% sodium hydroxide solution, put the pears into the pot and boil for 15 minutes, remove them and rinse in clean water to remove the peel. Then use a fruit knife to cut the pears in half and remove the cores. Sulfur fumigation: put the pear pieces into a sulfurous acid solution containing 0.1% to 0.2% sulfur dioxide and fumigate for 4 to 8 hours (if the solution concentration is high, the time should be shorter). Then rinse with clean water and drain

Selection of materials: choose pears that are uniform in fruit shape and size, at 70% to 80% ripeness, with thick flesh, low moisture content, and free from insect damage and mechanical injury.

Peeling and coring: boil an approximately 3% sodium hydroxide solution, put the pears into the pot and boil for 15 minutes, remove them and rinse in clean water to remove the peel. Then use a fruit knife to cut the pears in half and remove the cores.

Sulfur fumigation: put the pear pieces into a sulfurous acid solution containing 0.1% to 0.2% sulfur dioxide and fumigate for 4 to 8 hours (if the solution concentration is high, the time should be shorter). Then rinse clean with water, remove and drain off the water.

Sugar soaking and sugar boiling: add granulated sugar equal to 20% of the weight of the pear pieces, stir well, and soak for one day. First sugar boiling: on the second day after sugar soaking, weigh out granulated sugar equal to 20% of the weight of the pear pieces, put it into a pot, add water equal to the amount of granulated sugar, and heat to dissolve. Boil the sugar liquid together with the pears for 20 minutes, then remove the sugar and pears from the pot together, and then soak for one day. Second sugar boiling: on the fourth day, use the same amount of granulated sugar again and boil in sugar for 30 minutes as described above. Then continue soaking in sugar for one day, so that the sugar liquid fully penetrates the pear pieces.

Shaping and baking: press the sugar-soaked pear pieces flat with force, place them on a baking tray, and send them into the drying room for baking. Control the temperature at 50°C to 60°C and bake for 24 to 36 hours. The finished product is golden yellow in color, flat in shape, not sticky to the touch on the surface of the preserve, and sweet with a slight sour taste.

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