BRANDIED PEARS

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Brandied Pears image

The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 3 quarts

Number Of Ingredients 5

1/4 cup fresh lemon juice, (about 2 lemons)
5 1/2 pounds Seckel pears, (about 20)
1 1/2 cups sugar
2 cinnamon sticks
3 cups brandy

Steps:

  • Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
  • Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
  • Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
  • Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.

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