ALCOHOLIC FERMENTATION
The preparation of fruit in syrup has ancient origins linked to the discovery of alcoholic fermentation.The natural sugars in the fruit, along with the small amount of cane sugar added, undergo fermentative processes, turning into alcohol and preserving the raw fruit, cut into pieces, in the liquid that forms.
These pears are low in calories (30 kcal per 100g), rich in insoluble fiber, and contain a decent amount of potassium.
They have a relatively high satiety index and are therefore suitable as an afternoon snack or at the end of a light meal.