Email to Cat      

Bourbon-Vanilla Seckel Pears

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Seckel pears are a small golden-skinned heirloom variety with a sweet crunch, perfect for bathing in a bourbon-vanilla syrup. Serve with whipped cream and a sprinkle of cinnamon."

List of Ingredients

â—¦ 3 ½ cups water
â—¦ 1 cup honey
â—¦ ½ cup bourbon
â—¦ 1 tablespoon lemon juice
â—¦ 1 vanilla bean, split
â—¦ 4 pounds unpeeled Seckel pears, halved and cored


Recipe

Bring first four ingredients to a simmer in a 4-quart stainless steel or enameled Dutch oven over medium heat. Scrape seeds from vanilla bean, and add to syrup. Add pear halves, and simmer 5 minutes or until thoroughly heated.

Fill a hot jar with hot pear halves, leaving ½ inch headspace. Ladle hot syrup over fruit, leaving ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about five 1-pint jars



• Pears may be peeled, if desired. Bartlett or d'Anjou pears may be substituted; core and quarter to fit jars.