Brandied Pears

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6 lb/3 kg cooking pears
  • 3 lemons
  • 4 lb/2 kg sugar
  • 8 cloves
  • 1 cinnamon stick
  • 6 tablespoons brandy


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/140°C/Gas Mark 1 for 6 hours until the pears are tender and golden. Leave in the casserole to cool and then stir in the brandy. Take out the cloves and cinnamon. Put the pears into preserving jars and seal tightly.

Part of