A classic preserving recipe for brandied pears, perfect for enjoying as a special dessert or giving as a homemade gift.
Author
“The Complete Book of Home Preserving” by Ann Seranne, Doubleday & Co., New York, 1995
Recipe
| Measurements | Ingredients |
|---|---|
| Per pound of fruit: | |
| 1 pound | Pears |
| 1 pound | Sugar |
| 1 cup | Water |
| Per pint of syrup: | |
| 1 pint | Brandy |
Instructions
- Wash, peel, and cut the pears as desired. Weigh the prepared fruit.
- In a large pot, combine 1 pound of sugar and 1 cup of water for every pound of pears. Bring to a boil, stirring to dissolve the sugar.
- Cook the pears in the boiling syrup in batches, for 10-15 minutes per batch, until tender.
- Remove the cooked pears and pack them into hot, sterilized jars.
- Continue to boil the remaining syrup until it is thick (222°F on a candy thermometer).
- Let the syrup cool completely.
- Once cooled, add 1 pint of brandy for every pint of syrup. Stir well.
- Fill the jars of pears to overflowing with the brandy syrup.
- Seal the jars at once.
