Fruit

Brandied Pears

Yield: Makes about 6 x 500 ml jars.

Prep Time: 30 minutes

Processing Time: 20 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
For a simply delicious dessert, spoon the pears warm over vanilla ice cream.

Ingredients:

6 lbs (2.7 kg) Pears

2 lemons, zest and juice

1 -1/2 cups (375 ml) water (approximate)

2 -1/2 cups (625 ml) sugar

1- 3 inch (7.5 cm) piece fresh gingerroot, peeled and thinly sliced

1 1/2 cups (375 ml) brandy

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DIRECTIONS:

• Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Peel, halve and core pears. Place in a colour protection solution made of 4 tbsp (60 ml) Fruit-Fresh® dissolved in 8 cups (2000 ml) water, if desired. Set aside.

• With vegetable peeler remove the zest from lemons in a continuous spiral. Squeeze juice from lemons into measuring cup; add sufficient water to make 2 cups (500 ml).

• In a large stainless steel saucepan combine rind, juice/water mixture, sugar and gingerroot. Bring to a boil; reduce heat and simmer for 10 minutes.

• Drain pears and add to syrup. Return to a boil.

• Pack hot pears snugly into a hot jar to within 3/4 inch (2 cm) of top rim. Pour 1/4 cup (50 ml) of brandy over pears. Add hot syrup to cover pears to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pears, brandy and hot syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining pears, brandy and hot syrup.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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