Brandied Bartlett Pears
We have the worlds most prolific pear tree which should make me feel grateful but after making copious amounts of pear jam I begin to feel resentful. This recipe was a godsend because it uses up so many pears and well…Brandy… Makes (1) 1 liter or (2) 1/2 liter jars.
Sterilized (1) 1 liter or (2) 1/2 liter Weck tulip jars - they are the prettiest and easiest to use
6-8 peeled, cored, and sliced pears (if they are tiny and you can leave them whole they will look magical)
1 liter of good (but not great) brandy
1 cup of white rock sugar
Sprinkle a tbl of rock sugar on the bottom of the jar.
Add slices of pear.
Repeat with rock sugar and pear slices until 2/3 full.
Pour over the brandy.
Top up with pears and sugar making sure that the fruit is completely submerged in the brandy and not exposed to the air or it can spoil.
Store in a dark cupboard. Gently stir them at 6 weeks - taste with a clean spoon and see if they need more sugar. They are ready in 4-6 weeks.