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Pears in Brandy Syrup

October 4, 2010
This is my second year of canning pears in syrup, and I really like having them as a baking staple.   See my recipe for Pear-Ginger Cake as an example.  If you don’t feel like making cake, you can always just put them over ice cream.  This was a tiny batch, just using up the pears leftover from making jam.  You can easily scale this up, just cook the pears in the syrup in batches.

Pears poaching in syrup


  • 1.5 lbs. seckle pears
  • 3/4 cup water
  • 1/4 cup sugar
  • 1-1/2 tbsp. lemon juice
  • 1-1/2 tbsp. apple jack brandy

1. Peel and quarter the pears, setting aside in lemon water once peeled.

2. Combine the water and sugar in a heavy pot and heat to boiling.  This will make a medium syrup.  See the USDA for other sugar-water ratios.

3. Add the drained pears to the syrup and boil for 5 minutes.

4. Add 1/2 tbsp. lemon juice and brandy to each jar.  Ladle pears into the jars and top off with syrup, leaving 1/2″ headspace.  Process in a hot water bath for 20 minutes.

Yield: 3 x 8 oz. jars

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