Thursday, October 23, 2014

Farm Grown Brandied Pears


Earlier this week I posted a recipe for apple cobbler. I also mentioned that when we picked the apples, we also picked some asian pears.



My mom cans brandied pears almost every year and they taste great served with vanilla ice cream, whipped cream, or even on their own. We thought why not try it with the pears from our cousins house? Here's the recipe we use each year.

Brandied Pears
4 cups sugar
5 cups water
3 cups brandy
10 lbs pears

1. Prepare the jars for canning by washing them with soap and water. Bring a large and a small pot of water to a boil. Place the jars in the large pot and the lids and rings into the smaller pot. Boil each for 15 minutes to sanitize. Once the timer goes off for the jars, remove them from the pot and allow to cool on a clean towel. Lids and rings can be removed from the heat and left in the pot. While the jars are boiling, start the syrup mixture.

2. In a medium pot, combine sugar and water and bring to a boil over medium heat. Boil for 15 minutes until syrup has thickened slightly. After 15 minutes, remove from heat and add brandy.

3. Peel and slice pears into bite size portions. After the sanitized jars are cool enough to the touch, add pears high enough to reach the neck of the jar.


4. Add brandied syrup to the neck of each pear filled jar


5. Wipe mouths of jars and fit with lids and rings. Place into a large pot of boiling water and cook for 15 minutes. Remove from the pot and allow to cool. After cooling, check to make sure the seal has properly formed by pushing on the tops of the jars. There should be no give/click when you push on the top of the lid.




Yields 4 quarts