Directionis:
Wash and peel, halve and core pears. Combine sugar and water in
a large saucepot; bring to a boil. Cookpears in syrup one layer
at a time until just tender, about 5 minutes. Place cooked pears
in a large bowl; set aside. After all pears are cooked, continue
cooking syrup until thickened, about 15 minutes. REmove from heat;
add brandy. Pack pears into hot jars, leaving 1/2 inch headspace.
ladle hot syrup over pears, leaving 1/2 inch headspace. Ladle hot
syrup over pears, leaving 1/4 inch headspace.
Remove air bubbles. Adjust two-iece caps. Process 15 minutes in
a boiling-water canner. Yeild about 4 quarts.
Note: Use white brandy for a clear syrup, but if a clear syrup
is not what you want any brandy will flavor the fruit.
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