CANNED POACHED PEARS
You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com. Avoid table-ripe fruit. Ripe or very ripe fruit may produce a mushy result.
Provided by Amanda Hesser
Categories project, dessert
Time 1h
Yield Makes 2 pints (Serves 6)
Number Of Ingredients 12
Steps:
- Have ready two clean wide-mouth pint jars with screw-on bands. You can reuse jars and bands if they aren't chipped or dented, but you must use new lids every time you process. Bring a small pot of water to a simmer over medium-low heat and add two new lids. Simmer for a few minutes, then turn off the heat.
- Cut the pears in half from pole to pole. Using a small spoon, scoop out the seeds. Trim the stem ends to create round pear halves, leaving the pears as large as possible. Peel. Place the lemon juice in a bowl with 2 cups of water. Stir and add the peeled pears.
- Place the sugar, thyme and 1 cup of water in a medium saucepan and bring to a low boil over medium heat to dissolve the sugar. Add the cider and heat through. Add the pears and simmer for a few minutes, until they are heated through. Gently pack the pears, cut-side down, in the jars. Three halves will fit in each jar. Tuck one bay leaf, 3 or so peppercorns and a lemon peel in each jar.
- Strain the syrup over the pears, filling the jars about ¾ full. Using a butter knife, gently release any air bubbles. Top the jars with the wine, leaving ½ inch of space between the liquid and the lid. If the pears bob a bit above the liquid, it's O.K.
- Wipe the rims of the jars with a clean towel, place the lids on and screw on the bands fingertip-tight - don't crank them closed. Place the jars in a pot with a rack and cover with water by 2 inches. Bring to a boil and simmer gently for 20 minutes. Turn off the heat, let the jars rest for 5 minutes, then remove them to cool. You will hear a popping sound as the vacuum seals the lid to the jar. When the jars are cool, check the seals: Press on the lids. They should be taut and pulled down toward the inside of the jar. If a lid bounces when you press on it, the seal is imperfect and you will have to reprocess the jar with a new lid, or refrigerate and eat within two weeks. The pears may float in the liquid; it's O.K. Store in a cool, dark place for up to a year. Refrigerate after opening.
- To serve, drain the pears and boil the canning liquid in a small saucepan until syrupy and reduced by half. Drizzle over the pears. They are good at room temperature, cold or warmed in the syrup. Garnish with crumbled amaretto cookies or a dollop of ricotta sweetened with confectioners' sugar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yubraj Thapa
[email protected]These pears are a great way to use up extra pears. They're also a delicious and healthy snack.
Roveena Qassri
[email protected]I'm so glad I found this recipe. These pears are delicious and they're so easy to make.
Ujjol Roy
[email protected]These pears are a great way to preserve pears for later use. They're also a great gift idea.
Nadiifo
[email protected]I've never been a big fan of canned pears, but these pears are a game-changer. They're so flavorful and delicious.
Yeseen ali Yeaeen ali
[email protected]These pears are a great addition to a fruit salad or they can be served on their own as a dessert.
Chathura Jayamal
[email protected]I love the way the poaching liquid infuses the pears with flavor. And the pears are so tender and juicy.
Sunday Afolabi
[email protected]These pears are so easy to make and they turn out so delicious. I've made them several times and they're always a hit.
sama gyal
[email protected]I made these pears for a potluck and they were a huge hit. Everyone loved them!
Silent Slower
[email protected]These pears are amazing! I love the way the spices in the poaching liquid flavor the pears.
Fares Riad
[email protected]I've been looking for a good canned pear recipe and this one is it! The pears are delicious and the poaching liquid is perfect.
Naggita Viola
[email protected]These pears are a great way to use up ripe pears. I made them with some pears that were starting to get a little soft and they turned out perfect.
Hellen Wanjiku
[email protected]I made these pears for my family and they loved them. The poaching liquid was so flavorful that we used it to make a delicious pear sauce.
d hall
[email protected]These pears are so good! I love the way the poaching liquid caramelizes on the outside of the pears.
Uzair Bloachi
[email protected]I've never canned pears before, but this recipe made it easy. The pears turned out great - they're sweet and juicy, with a beautiful golden color.
Ismail Aliyu
[email protected]These pears are a delightful treat! I made them for a dinner party and they were a huge hit. The poaching liquid infused the pears with a wonderful flavor and the texture was perfect - soft and tender but still holding their shape.