When the pears are cooked, enzymes are released that drain uric acid from our body. Thus cooked pears can alleviate gout symptoms. The pear also has a lot to offer for healthy people: Dietary fibres ensure good digestion, potassium helps with dehydration and due to a low fruit acid content they are particularly digestible.
With the pickled pears you can prepare a quick dessert, such as the classic French pear Helene. For this, melt 200 grams of dark chocolate in 100 millilitres of boiling cream and arrange in small bowls together with the pears.
Squeeze the lemon into a bowl of water. Peel, halve lengthwise and core the pears. Immediately place in the lemon water. Blanch the pears in a pot of boiling water for 1 minute. Drain, rinse under cold water and drain well. Transfer to jars.
Break the cinnamon stick into pieces. In a saucepan, bring the wine, sugar, cloves, cinnamon and 400 ml (approximately 2 cups) of water. to a boil, stirring until the sugar has dissolved. Add the lemon balm and pour the mixture to 1 cm (approximately 1/2-inch) below the rim of the glass over the pears.
Clean the edges and seal. Place a towel on the bottom of a high pot, place the jars of pears on top and fill with water until the jars are well covered. Simmer at 90°C (approximately 175°F) for 30 minutes. Turn off the heat and lift the pears out of the water after 10 minutes. Place on a dish towel and let cool.