recipe
Fruit

Pears Exotica

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

Ingredients:

  • 6 lbs (2.7 kg) pears
  • 1 lemon
  • 1-1/4 cups (300 ml) granulated sugar
  • 4 cups (1 L) Water
  • 1/2 cup (125 ml) vinegar
  • 4 bay leaves
  • 12 EACH: pink and green peppercorns

Directions:

  • Place 4 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 (2 L) water, if desired. Set aside.
  • With vegetable peeler remove the zest from lemons in a continuous spiral; cut into 4 pieces. Squeeze lemon juice.
  • In a large stainless steel saucepan combine sugar, water, vinegar and lemon juice. Bring to a boil; reduce heat and simmer for 5 minutes. Drain pears and add to syrup; cook mixture until liquid returns to a boil and pears are heated through.
  • Place 1 strip lemon peel, 1 bay leaf, 3 pink and 3 green peppercorns in a hot jar. 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, spices 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, spices 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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