During the summer, when fresh fruits are abundant, you should preserve
some to enjoy during the winter, when they are scarce. This great
recipe for preserving hard Louisiana cooking pears contains an aromatic
mixture of ground spices that will make the whole house smell wonderful.
- 7 pounds cooking pears, peeled, cored and quartered
- 2 cups vinegar
- 4 cups sugar
- 1 cup water
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1 tbsp whole cloves
Immediately place peeled, quartered pears in cold water with lemon
juice or Fruit Fresh preservative to prevent them from turning brown.
In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
Drain pears, add to pot and bring to a rolling boil. Reduce heat
to simmer and cook until pears are tender and can be pierced with
a fork. Using a slotted spoon, remove all pears from the syrup.
Pour ¼ cup syrup into each jar then add pears and 2-3 whole
cloves in a decorative fashion. Fill the jar with syrup up to ¼-inch
from the rim. Cover jars and place in boiling water for 20-25 minutes.
After boiling, tighten lids completely and place upside down until
cooled. These wonderful spiced pears can be poured over ice cream
or cakes, chopped and spread on toast, or eaten right out of the