Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brandied Pears
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- #96
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
10 pounds ripe, unblemished pears
3 pounds granulated sugar
4 cups water
3 cups white brandy
directions
Pare, halve and core pears. Combine sugar and water to make syrup. Cook pears in syrup one layer at a time, just until tender (about 5 minutes).
Place cooked pears in a large bowl; set aside. After all pears are cooked, continue cooking syrup until thickened (about 15 minutes). Remove from heat. Add brandy.
Pack hot pears into jars; cover with hot syrup leaving 1/4 inch headspace. Adjust lids, process 15 minutes in a boiling water canner.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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