SPICED PEARS AND BRANDIED PEACHES
If you are using Bartlett or similar soft pears, choose rather underripe fruit, and prepare them as for brandied peaches which I will post further on at the end if this recipe.*
If you are using kiefer, seckel or other hard pears prepare as follows:
Wash, peel, and core three pounds of pears cook them until they begin to soften in 1 1/2 cups boiling water.
FOR THE VINEGAR SYRUP:
Tie in a cloth bag:
2 tbsp whole cloves
2 tbsp whole ginger
Simmer for 5 minutes with:
2 cup sugar
1 cup white vinegar
Add the partially tenderized pears and the liquid in which they were cooking. Simmer with vinegar syrup for 3 minutes. Remove and discard spice bag.
Pack fruit into hot sterile jars and cover with the hot syrup. Seal jars and process in boiling bath 15 minutes, for quarts. Store in a cool dark place.
Makes about 3 pints
BRANDIED PEACHES
Select ripe firm peaches. Weigh them, rub away the fuzz with a course towel.
*Make a thick syrup of equal parts of sugar and water. Allow 1 cup Sugar and 1 cup water for each pound of fruit. Simmer the peaches in the syrup for 5 minutes. Drain peaches and reserve syrup.
Place peaches in hot sterile jars.
Pour over each jar:
2 to 4 teaspoons brandy
Pour the syrup over the fruit, filling the jars. Seal and process in water bath, 15 minutes for quarts. Store in a cool dark place 3 months before using.
Adapted from source: Lewis Allen
If you are using Bartlett or similar soft pears, choose rather underripe fruit, and prepare them as for brandied peaches which I will post further on at the end if this recipe.*
If you are using kiefer, seckel or other hard pears prepare as follows:
Wash, peel, and core three pounds of pears cook them until they begin to soften in 1 1/2 cups boiling water.
FOR THE VINEGAR SYRUP:
Tie in a cloth bag:
2 tbsp whole cloves
2 tbsp whole ginger
Simmer for 5 minutes with:
2 cup sugar
1 cup white vinegar
Add the partially tenderized pears and the liquid in which they were cooking. Simmer with vinegar syrup for 3 minutes. Remove and discard spice bag.
Pack fruit into hot sterile jars and cover with the hot syrup. Seal jars and process in boiling bath 15 minutes, for quarts. Store in a cool dark place.
Makes about 3 pints
BRANDIED PEACHES
Select ripe firm peaches. Weigh them, rub away the fuzz with a course towel.
*Make a thick syrup of equal parts of sugar and water. Allow 1 cup Sugar and 1 cup water for each pound of fruit. Simmer the peaches in the syrup for 5 minutes. Drain peaches and reserve syrup.
Place peaches in hot sterile jars.
Pour over each jar:
2 to 4 teaspoons brandy
Pour the syrup over the fruit, filling the jars. Seal and process in water bath, 15 minutes for quarts. Store in a cool dark place 3 months before using.
Adapted from source: Lewis Allen
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