Drunken Pears - A kicked up version of Spirited Pears
This is the first year that our dwarf pear trees have produced really well. We had a beautiful harvest of pears that I happily preserved for eating later in the year when fruit is scarce on the homestead.
I already had about 40 pounds stored as simple syrup canned pears so I wanted something a little more exciting and maybe for a special treat in the winter. Well I found it when I went flipping through my Ball Complete Book of Home Preserving. I found a recipe that was for Spirited Pears and as with everything with me I decided well if Spirited Pears are good then Drunken Pears must be even better.
Here is what you'll need -
Water bath canner and canning supplies
Large pot for warming pears
1/2 pint jars, lids and rings
1 cup sugar
2 cups water
8 1/2 cups quartered, peeled and cored pears
The next supplies are needed per jar -
1 tbsp rum, brandy, or red wine
1 1/2 tsp Kahlua, cognac or creme de menthe
Let's get canning -
1. Peel, core and halve your pears
2. Make sure you have about 8 1/2 cups after peeled and cored
3. Mix the sugar and water in the pot and heat until sugar is melted
4. Add a touch of alcohol of your choice (I added a little extra kahlua and crown royal at this time.
5. Add the pears and heat just until heated through.
6. Fill jars with pears - up to 1/2 inch from rim
7. Add 1 tbsp rum, brandy or red wine
8. Add 1 tsp Kahlua, cognac or creme de menthe
9. Add drunken liquid to each jar up to 1/2 inch from rim and remove air bubbles and pockets.
10. Wipe rims and add warmed lids.
11. Tighten rims a snug finger-tip tight.
12. Place in your prepared water bath canner and be sure the jars are covered with at least 1 - 2 inches of water over the top of the jars.
13. Process for 20 minutes. Remove from heat and wait 5 minutes before removing jars.
14. Remove jars and let cool completely without moving again.
These pears are best enjoyed after they sit for a few weeks to let them nicely infuse the flavors of the syrup.