Pear and Kiwi Ragout

For the pear-kiwi ragout, boil up the lye sugar with the spices, finely chopped ginger and the thin slices of lemon peel. Peel pears and cut into pretty cubes, let them steep briefly in hot lauter sugar. Be careful not to let them fall apart.

Peel the kiwis as well and cut them the same way as the pears. Add to the pears in the spiced stock, simmer briefly and gently and immediately pour into prepared preserving jars the pear-kiwi ragout.

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