Tipsy Pears

"I want to try this recipe next year. It would make a very nice Thanksgiving or Christmas gift. From "Perfect Preserves" by M. Dalton King. The author recommends using Seckel, Forelli, or other small pears so they will fit whole into a quart-size jar."
 
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Ready In:
1hr 30mins
Ingredients:
6
Yields:
1 quart
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ingredients

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directions

  • Remove the buds and stems from each pear and wash the fruit thoroughly. Combine the water, sugar, and cognac in a saucepan and cook until the sugar is melted and a syrup is formed.
  • Add the pears to the liquid and let them simmer for 10 minutes, turning the fruit from time to time to ensure even cooking.
  • Place the cinnamon stick and cloves in the bottom of a hot, sterilized quart jar, followed by the pears, pushing them in firmly. Pour in the hot syrup, leaving 1/4 inch headroom. Run a rubber spatula around the edges to remove air bubbles. Wipe the rims with a clean, damp cloth and place the lid on.
  • Process in a water bath for 30 minutes. Remove the processed jars from the water bath and place on dish towels or wire racks. Cool, check seals, label and store for up to 1 year in a cool dry place.

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RECIPE SUBMITTED BY

I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
 
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