About Food – Pear Muraba

Pear Muraba is a delicious preserve made with pears and sugar and flavored with cloves and vanilla. It is eaten as a dessert and can be used as an ingredient in cakes.

Pear Muraba

Ingredients: 2 kilos of firm pears (not over ripe), 1.5 kilos of sugar, 5 cloves, a third of a tsp of vanilla powder and 1.5 liters of water.


Preparation: Slice the pears (remove skin if you prefer), remove and discard the hard center and seeds and add the pear slices to a deep pot.

Sliced Pears - Copy

Add 1.5 liters of water. Bring to the boil and continue to cook on a medium temperature for 30 minutes.

Add water to pears - Copy

Use a colander to drain the juice from the cooked pears into a bowl. Leave the cooked pears in the colander for 15 minutes.

Drain with a colander - Copy

Measure out 400 ml of the cooked pear juice and add to a pot. Add 1.5 kilos of sugar to the juice and cook on a very low temperature for around 10 minutes, until all of the sugar has dissolved and the juice has thickened.

Adding water to sugar - Copy

Add the pear slices to the pot of juice/sugar mixture. Bring to the boil and allow to simmer on a very low temperature for 3 hours. Turn off the heat and allow to stand for 3 hours.

Cooking pears in sugar water - Copy

Add the cloves and vanilla powder. Stir and cook on a low temperature for 30 minutes. The pears will turn a reddish color. Turn off the heat and allow to stand overnight.

Adding Spices - Copy

In the morning, bring to the boil and allow to simmer on a low temperature for 30 minutes. When cooked, bottle the pear muraba in airtight jars and store in a refrigerator or a dark, cool place.

Cooking Pears for Pear Muraba - Copy

Serving: Serve as a dessert.

Pear Muraba ready for serving

Enjoy your Pear Muraba!

facebook-logo-ga (1)

CLICK on the logo to visit GEORGIA ABOUT on Facebook and see photos and news about Georgia. Click LIKE on the page and become a friend of GEORGIA ABOUT.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

  • Emergencies Control Center in Tbilisi

  • Sarpi Border Checkpoint

  • Shatili - Khevsureti

  • Traditional Tushetian balconied house (“Karseani”).

  • View of Mtskheta from Jvari Monastery

  • The village of Gebi in Svaneti

  • Page from the Illustrated London News dated 1873 - entitled 'Betrothal in Georgia'

%d bloggers like this: