This winter preserve is made by cooking firm ahlat (wild pears) in a pressure cooker, bringing it to a set much faster than the traditional method that takes hours. Lemon juice balances the flavor, making it a winter treat for the breakfast table.
Wash the ahlat, cut each one in half and remove the seed cores.
Put the ahlat, sugar and water in the pressure cooker and close the lid. Once the cooker whistles, cook for 15 minutes.
After the pressure has released naturally, mash the ahlat with a fork. Add the lemon juice and simmer uncovered for another 10 minutes, until the preserve thickens.
Fill sterilized jars with the hot preserve, turn them upside down and leave them to cool.
Remove the seed cores from the ahlat thoroughly, or hard pieces will remain in the preserve. Do not open the pressure cooker until its pressure has released naturally, as opening it under pressure can cause burns.
Düdüklü tencerede pişirince ahlatlar 15 dakikada yumuşadı, normal tencerede saatler sürerdi; kıvamı da tam kaşıkta duracak gibi oldu.
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