Prep 0 mins
Cook 1 hr
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.)
- 4 (750 ml) bottles beaujolais wine
- 4 cups sugar
- 12 lbs firm-ripe pears, such as Bartlett
- whole cloves
- 1 cinnamon stick
- 3 allspice berries
- 1 -2 sprig fresh rosemary
- 36 prunes
- 1⁄3 cup creme de cassis
- In large nonreactive pan combine wine and sugar, bring the mixture slowly to a boil, stirring occasionally until sugar is dissolved; remove from heat.
- Peel the pears, removing blossom ends, but leaving stems intact. Drop them immediately into wine syrup to prevent discoloration.
- 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.).
- 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.
- 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.
- 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.