Pear Conserve

READY IN: 20hrs 30mins
SERVES: 50-60




  • Peel, halve and core your pears.
  • Dice the pears finely, but not as small as brunoise. I am not going to go into detail here, but one thing I must say is keep your peeled pears submerged in a bowl of water and lemon juice so that they do not oxidize (turn brown).
  • In a large, non-reactive (glass, plastic, ceramic) container, layer the sugar and the diced pears. Start with a thin layer of sugar on the bottom and end with sugar covering the top.
  • Drizzle the lemon juice over the top layer.
  • Close this container tightly and refrigerate overnight (for at least 18 and up to 24 hours).
  • Next day, pour out the pears and the syrup they have formed into a deep pot.
  • Scrape out the bottom layer of sugar into your pot as well.
  • Bring this mix to a boil over high heat, uncovered, stirring.
  • When the conserve is quite hot but not boiling, add the pear brandy. It should boil all at once. Stir well.
  • Boil the conserve to thicken it and expel alcohol. For true, syrupy conserve, do not overcook. Boil for a scant 3 - 5 minutes. The conserve is done.
  • The conserve can be waterbath canned. Properly prepared 6 - 8 oz glass containers should be processed for 10 minutes.