Vitamin B2 from the pear is important for the entire metabolism and can also help with migraine. The preserved pears also score points with potassium for a balanced fluid balance.
The preserved pears can be stored in a cool, dark place for at least two weeks. They provide a delicious change in various desserts, such as curd cream or rice pudding.
Peel the pears, halve and remove the cores. Add the pear halves with the lemon juice in glass jars. Add the cinnamon sticks and cloves. Bring approximately 800 ml (approximately 3 cups) of water to boil with the sugar, wine and maple syrup. Boil for for 2-3 minutes.
Cover the pears completely with the liquid. Tightly screw lids on the jars. Boil the jars for 20 minutes in a large pot with 1 liter (approximately 4 cups) of hot water. Store the jars in a dark, cool place.