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I like to make compote in small jars and serve it for breakfast or instead of dessert. But you can make large blanks in the same way - only the amount of syrup is changing. You can clean the pear of the skin or leave it like that.
Ingredients
- Pear – 450 g
- Sugar – 90 g
- Citric acid – 0.5 tsp
- Water – 500 ml
A step -by -step recipe for cooking
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