Sherry Spiced Pears
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
12-18 4oz canning jars
ingredients
- 8 -10 bosc pears, peeled, cored and cut into quarters
- 2 cups water
- 2 cups cooking sherry
- 2 cups sugar
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon apple pie spice
directions
- Steam the pears in a large pot until tender but not soft.
- In a medium sauce pan combine the water, sherry, sugar and spices and bring to a boil. Boil all the alcohol off. When the pears are done, let them cool then cut into bite size pieces. Put the pear into your choice of canning jar and then add the hot sherry sauce to just below the rim. Boil the full canning jars in a water bath for 12 minutes, and then cool on a rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I have been told I don't look like the typical "natural" cook, I'm a biker and a gear head, so apparently stereotypically I shouldn't be interested in cooking and baking, but I love it. My dream is to open my own cafe, but I guess I need to stop moving around so much first and plant some real roots ;) I started “really” cooking when I was about seven years old, and not just scrambled eggs and toast, the first "proper" diner I made was a roast chicken with sweet potatoes, roast carrots and onions, stuffing and a chocolate cake for desert (strange how you remember some things isn’t it?). My Grandmother was my biggest influence as a child I think, even though my mum is a heck of a cook too. I traveled around Europe for 8 years while based in the Czech Republic. I love food from almost every country, I dabble in Mongolian, Chinese, Czech, traditional English, Mexican, American, Indian, and I make up my own. I love to cook, and bake, and love the reaction I get from those who taste my cooking. I work from home which gives me a little more room for preparing food. I have a four year old, who is showing the signs of wanting to cook too, and who has a very broadened palate. I’m not the type of cook that measures everything, I do it all by eye, which makes it hard to reproduce things sometimes, so I’m trying to get in to the habit of writing it down as I do it regardless of what it is. Sometimes when I start making a meal, half way through I will decide that I want to try something different. Thankfully as of yet (knock on wood) I haven’t had a bad dish yet, I hope it stays that way ;)