Prep 30 mins
Cook 1 hr
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.
For each quart
- 4-6 small pears
- 473.18 ml water
- 236.59 ml sugar
- 59.14 ml cognac or 59.14 ml pear liqueur
- 1 cinnamon stick
- 6 whole cloves
- 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.