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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

Recipe:

  • 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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