Brandied Honey-and-Spice Pears
A little sweet and a little spicy, these pears make a perfect side dish for almost any meal. Luckily, once you can them, they'll keep for up to a year!
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Brandied Honey-and-Spice Pears
Directions
- Peel, halve, and core pears. To prevent discoloration, place pear halves in ascorbic acid color-keeper solution as soon as they are peeled and cut. Set aside.
- For syrup, in a 6- to 8-quart heavy pot combine cranberry juice, honey, lemon juice, crystallized ginger, stick cinnamon, and whole cloves. Bring to boiling, stirring constantly; reduce heat.
- Drain pear halves; add to syrup in pot. Stir in brandy. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until pears are almost tender, stirring occasionally.
- Using a slotted spoon, pack hot pear halves into hot clean pint canning jars, leaving a 1/2-inch headspace. Ladle hot syrup over pears, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts (Brandied Honey-and-Spice Pears)
- Per serving:
- 262 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 5 mg sodium ,
- 67 g carb. ,
- 6 g fiber ,
- 55 g sugar ,
- 1 g pro.