Ingredients with Measurements:
- 4 lbs. pears, peeled, cored, and chopped
- 2 cups granulated sugar
- 1 vanilla bean, split and scraped
- 1/4 cup lemon juice
Special Equipment Needed:
- Large pot
- Sterilized jars with lids
Step-by-Step Instructions:
1. In a large pot, combine the chopped pears, sugar, vanilla bean and seeds, and lemon juice.
2. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, stirring occasionally, until the mixture has thickened and the pears have broken down.
4. Remove the vanilla bean and discard it.
5. Using an immersion blender or a food processor, puree the mixture until smooth.
6. Ladle the hot konfyt into sterilized jars, leaving 1/4 inch of headspace.
7. Wipe the rims of the jars with a clean, damp cloth, then place the lids on top and screw on the bands.
8. Process the jars in a boiling water bath for 10 minutes.
9. Remove the jars from the water bath and let them cool to room temperature.
10. Check the seals on the jars, then store them in a cool, dark place for up to 1 year.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat for cooking, boiling water bath for processing
Serving size:
Makes about 4-5 cups
Nutritional information:
Per 1 tablespoon serving: 30 calories, 0g fat, 8g carbohydrates, 0g protein, 0mg sodium
Substitutions for ingredients:
- Pears: Apples or quinces can be used instead
- Sugar: Honey or maple syrup can be used instead
- Vanilla bean: 1 teaspoon of vanilla extract can be used instead
Variations:
- Add cinnamon or ginger for a spicier flavor
- Use different types of fruit, such as peaches or plums
- Add a splash of brandy or rum for a boozy twist
Tips and Tricks:
- Be patient when cooking the konfyt, as it takes time for the pears to break down and the mixture to thicken.
- Use a candy thermometer to ensure the konfyt reaches 220°F, the temperature needed for it to set properly.
- Sterilize the jars and lids before using to prevent contamination.
Storage Instructions:
Store the konfyt in a cool, dark place for up to 1 year.
Reheating Instructions:
The konfyt can be served at room temperature or warmed slightly before serving.
Presentation Ideas:
Serve the konfyt in a small dish or jar with a spoon for scooping.
Garnishes:
Garnish with a sprig of fresh mint or a slice of pear.
Pairings:
Serve the konfyt with cheese and crackers, on toast or croissants, or as a topping for ice cream.
Suggested Side Dishes:
Serve the konfyt with a charcuterie board or a fruit and cheese platter.
Troubleshooting Advice:
- If the konfyt is too thin, continue cooking it until it thickens to the desired consistency.
- If the konfyt is too thick, add a splash of water or lemon juice to thin it out.
Food Safety Advice:
- Always sterilize the jars and lids before using to prevent contamination.
- Check the seals on the jars before storing to ensure they are properly sealed.
Food History:
Konfyt is a traditional South African preserve made from fruit and sugar.
Flavor Profiles:
The pear-vanilla konfyt is sweet and fruity with a subtle vanilla flavor.
Serving Suggestions:
Serve the konfyt as a condiment or topping for cheese, toast, or ice cream.
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Region: South African