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Beaujolais Pears With Cassis and Prunes (Canned)

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“This is SO, SO delicious! And the color! Beautiful and delicious! Very elegant served in a crystal compote. Doesn't need cake, ice cream, whipped cream!: it's delicious on itself! Select pears of uniform size, otherwise some will cook and others will be a bit raw inside. (Source: “Perfect Preserves,” Nora Carey, 1990 edition.)”
6 quarts

Ingredients Nutrition


  1. In large nonreactive pan combine wine and sugar, bring the mixture slowly to a boil, stirring occasionally until sugar is dissolved; remove from heat.
  2. Peel the pears, removing blossom ends, but leaving stems intact. Drop them immediately into wine syrup to prevent discoloration.
  3. Tie cinnamon stick, broken in half, cloves, and allspice in a square of cheesecloth. Add spice bag, rosemary, and prunes to syrup; bring it slowly back to a boil, and simmer 20 minutes. (Pears don't have to be completely cooked at this point.).
  4. Discard spice bag and rosemary. With slotted spoon transfer pears and prunes to large (2 or 3-quart) warm jars, standing pears upright on the bottom layer and arranging the next upside down. Continue alternating until jars are filled.
  5. Boil syrup until reduced by about 3/4, (the equivalent of 1 bottle of wine. Stir cassis into syrup. Strain liquid through a double thickness of dampened cheesecloth; ladle it into jars, and seal them.
  6. Process jars in a boiling water bath: 1 hour for 2-quart jars, 1 hour and 10 minutes for 3-quart jars. Let them cool completely before checking seals and storing.

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