Otherwise known as Pear Jelly, Perada is a great alternative to the Myers fruit paste that cost a small fortune. Serve on a cheeseboard. This recipe makes about 450 grams.
Ingredients
6 or 7 medium pears
2 1/2 cups caster sugar
1 cup water
juice of 1/2 lemon
4 tablespoons liquid pecton (optional)
Method
Boil the pears whole and unpeeled until soft. Remove from the water and when cool enough to handle, peel with a sharp knife and puree through a mouli (food mill). This should give about 3 cups of pear puree.
Weight the puree and dissolve 3/4 of the pear puree weight in the water, boiling until 100 degC then add the pear puree, lemon juice, and pectin. Boil rapidly for a few minutes then reduce the heat and simmer for an hor or so, or until the mixture thickens and pulls away from the side of the pans. Fill moulds and cool completely before refrigerating until set completely.
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