500g pureed pear
125g apple juice
500g sugar
125g sugar mixed with 20g yellow pectin
125g glucose
30g balsamic vinegar

• Place pear puree and apple juice in a pan and bring to the boil.
• Whisk in the pectin sugar mix and bring back to the boil.
• Whisk in the sugar and glucose and return to the boil.
• Boil to the pectins setting point (around 107c dependent on brand) and finally deglaze with the vinegar.
• Pour into an oiled tray and allow to set at room temperature.
• Portion into cubes and roll in granulated sugar.