If the pears are in chunks: take out a pear and rinse it off; then taste it. If it doesn't taste scorched, you're okay. Just drain and rinse the whole batch as soon as possible, make up some syrup to the same recipe as before, and pack them in it.
If they taste just a little scorched, you could try, with just a few as a test, some new syrup with extra cloves and cinnamon to cover the scorched flavor. Simmer a bit and taste; if no one will notice, do the whole batch that way.
If the pears themselves taste really scorched, or the preserves are too fine, you can try some extra cinnamon and cloves, and if that doesn't work, I'd say you're out of luck. Anyone have a better idea?
Last edited on Wed Sep 21st, 2005 07:34 pm by bessnfloyd
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Bess W.
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