Pears with Cinnamon and Star Anise


Something about spiced fruit makes me feel warm on a cold winter’s day. Added to a moist cake and heated through, it is the perfect dessert to eat while sitting by the fire. I am lucky enough to have an orchard at my home, but if you don’t, you can still get great fruit in season and at their best price, then do a little creative preserving, ready for those colder months. This spiced pear recipe is one of my favourites. Even better, I can use xylitol instead of sugar to make a sugar-free version.



  • Six pears
  • 2 litres water
  • 400 grams of xylitol or sugar
  • Three sticks cinnamon
  • Six whole Star Anise
  • One lemon (for the peel)


  1. Prepare your 750 ml jars and lids by sterilising them in boiling water for ten minutes. For instructions on the water bath method, go to the blog post, Safe Home Preserving with the Boiling Water Bath.
  2. Combine your water and xylitol or sugar in a large pot and bring them to a simmer.
  3. Peel and half your pears and remove the cores. Place the pears into your hot xylitol or sugar syrup and bring them back to a simmer. Simmer for 2 to 5 minutes.
  4. Once simmered, using tongs, place the pears into your previously prepared hot jars.
  5. Add a cinnamon stick, two whole star anise, and fresh lemon peel to each jar.
  6. Top up with the liquid you cooked the pears in, leaving a 2cm headspace.
  7. Process your filled jars in a boiling water bath for 20 minutes.

Delicious for breakfast with toasted muesli and yoghurt or with ice cream for dessert, these pears will have everyone ‘oohing’ and ‘ahhing’!

As always, live well.


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6 Replies to “Pears with Cinnamon and Star Anise”

    1. Hello Leese,

      If you use the boiling water bath method, they will be good for years. Having said that, I rotate my stock and try to use them within 12 months. By then I am harvesting new fruit off my trees and can eat them fresh and preserve more for the months to come.

  1. I hope this isn’t a silly question, but never having preserved pears before, do you put lids on before the final stage, the water bath? It isn’t specified in your recipe. I have a glut of bosc pears this year and I’m keen to make the most of the abundance.

    1. Hello Nani.

      You can have a look at the boiling water bath directions here:
      There is also a link in the post you are commenting on to this post. As you will see, the lids are on in these instructions. You need to put the filled, closed jars in the hot water and cover completely with the water by about four cm. Yan could not do this if the lids were not on.

      Happy preserving!


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