Erma dear, I was just waiting to see how long it would be before you hauled out your famous Brandied Peaches. Now, I will admit that one of those peach halves over a scoop of vanilla ice cream is a bit of heaven, and you are right, don’t eat a Brandied Peach and drive.
We suddenly have a big crop of pears so I have been ferrating out some old preserving recipes. Isn’t it funny how pears only seem to hit every couple of years? Anyway, this is a very easy and dependable recipe for Spiced Seckel Pears. Like your Brandied Peaches, these are nice on winter evenings when the wind howls and summer is far away.
Spiced Seckel Pears:
7 pounds firm Seckel pears
2 teaspoons whole cloves
3 pounds light brown sugar
3 cups white vinegar
Wash and peel the pears, leaving them whole with stem attached. In non-aluminum fairly large saucepan bring the brown sugar, cloves and vinegar to a gentle boil. Cook for 5 minutes.
Place the whole pears in the syrup and simmer until they can be pierced with a large cooking fork. Remove the pan from the heat and set for 12 to 24 hours.
The following morning place the pears on a large platter, and strain the syrup. Clean the saucepan and then return the syrup to the saucepan, bring to a boil, and boil for 5 minutes.
Return the pears to the pan and bring to a boil. Have ready 10 pint jars sterilized and hot.
Fill the jars and carefully press the pears under the shoulders of the jars. Fill jars with remaining boiling liquid. Wipe lids carefully and seal jars.
Makes 10 pints.
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