Brandied Pears

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6 lb/3 kg cooking pears
  • 3 lemons
  • 4


Peel the pears, cut them in quarters and remove the cores. Grate the rind from the lemons and squeeze out the juice. Arrange layers of pears, sugar and lemon rind in a large bowl and sprinkle the lemon juice on top. Cover and leave overnight. Put the pears into a large casserole and cover them with the juices which have formed during the night. Add cloves and cinnamon, cover and bake at 275°F/1