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1.
Sterilize jars: Either boil the jars and lids in boiling water for 10 minutes or sterilize in the oven at 150° Celsius for about 15 - 20 minutes. Let jars cool afterwards.
2.
Fill a large bowl with water and add the lemon juice.
3.
Peel pears, cut off stem and ends and remove the core in the middle with an apple corer. Then halve the pears and immediately place them in the lemon water.
4.
Put 2 liters of water in a pot, add sugar and reduce the mixture to a sugar solution. The consistency does not have to be syrupy, but should be somewhat reduced (simmer for about 20 - 30 minutes on medium heat).
5.
Distribute the pear halves into the sterilized preserving jars and pour the hot sugar solution over them. Now put a cinnamon stick, a split vanilla pod and 2 - 3 star anise into each jar. Immediately close the still hot jars.
6.
Place the filled jars into a pot, cover with water and boil for 30 minutes.
7.
Store pears in the dark and check before consumption that no mold has formed. In general, it is recommended to consume the pears within 2 - 3 weeks.
