Georgian Recipes

Pear Muraba is a delicious preserve made with pears and sugar and flavored with cloves and vanilla. It is eaten as a dessert and can be used as an ingredient in cakes.

Ingredients: 2 kilos of firm pears (not over ripe), 1.5 kilos of sugar, 5 cloves, a third of a tsp of vanilla powder and 1.5 liters of water.

Preparation: Slice the pears (remove skin if you prefer), remove and discard the hard center and seeds and add the pear slices to a deep pot.

Add 1.5 liters of water. Bring to the boil and continue to cook on a medium temperature for 30 minutes.

Use a colander to drain the juice from the cooked pears into a bowl. Leave the cooked pears in the colander for 15 minutes.

Measure out 400 ml of the cooked pear juice and add to a pot. Add 1.5 kilos of sugar to the juice and cook on a very low temperature for around 10 minutes, until all of the sugar has dissolved and the juice has thickened.

Add the pear slices to the pot of juice/sugar mixture. Bring to the boil and allow to simmer on a very low temperature for 3 hours. Turn off the heat and allow to stand for 3 hours.

Add the cloves and vanilla powder. Stir and cook on a low temperature for 30 minutes. The pears will turn a reddish color. Turn off the heat and allow to stand overnight.

In the morning, bring to the boil and allow to simmer on a low temperature for 30 minutes. When cooked, bottle the pear muraba in airtight jars and store in a refrigerator or a dark, cool place.

Serving: Serve as a dessert.

Enjoy your Pear Muraba!