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Spoon this warmly-spiced pear recipe over pound cake, angel food cake, or ice cream. This is one pear dessert recipe that's perfect for serving on a cool fall night.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Peel, halve, core, and cut pears into wedges, placing wedges in an ascorbic acid solution as you slice them to prevent browning.

  • For syrup, in a 6- to 8-quart heavy pot combine the water and sugar. Cook and stir over medium heat until sugar is dissolved. Drain pears; add pears to syrup in pot. Return to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until pears are nearly tender, stirring occasionally.

  • Place 1 cinnamon stick, 1 tablespoon ginger, and 2 teaspoons cinnamon candies in each of six hot sterilized pint canning jars. Ladle hot pears and syrup into jars with spices, leaving a 1/2-inch headspace (there will be syrup left over). 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

122 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 3 mg sodium. 105 mg potassium; 32 g carbohydrates; 3 g fiber; 25 g sugar; 0 g protein; 0 g trans fatty acid; 18 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;


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