Thursday, 19 October 2017

Pears in Amaretto

We've had so many pears from our tree at the allotment this year that we have been running out of ideas as what we should do with all of them. Before the remaining pears were blown off by the remnants of Storm Ophelia making its way though the country we picked them. Even for me there are only so many cakes we can make and eat at one time so a longer preserving method was needed. One way we have used in previous years is to preserve them in Amaretto. After a few months the pears will be perfect in a Christmas trifle or just for eating on their own with a scoop of cream, ice cream or custard.

We have used 1 large jar to preserve the pears in but you could use 4 smaller jars which could then be given as presents.

Equipment: 1 large 2 litre Kilner jar or 4 small 0.5 litre Kilner jars, Large saucepan, slotted spoon, cooking (jam) thermometer

Ingredients

15-18 Fresh pears, peeled and cored
8oz (220g) Granulated sugar
Around 1¼ pints (675ml) Amaretto

Method

1. Sterilise the jars by washing and drying thoroughly and then putting in an oven at 120°C/Gas mark ½-1.
2. Prepare the pears by peeling and coring them. You can keep them whole if you use a fruit corer or slice them in half.
3. Put half of the sugar (4oz/110g) into the saucepan with ½ pint (280ml) of water. Heat gently and stir until the sugar has dissolved. Then bring to the boil.
4. Add the pears to the sugar syrup and simmer for a few minutes until the pears start to soften.
5. Use a slotted spoon and take the pears out and put into the sterilised jars.
6. Put the rest of the sugar into the pan and stir until dissolved. Put the thermometer in the pan and bring to the boil again. Boil rapidly until the temperature reaches 107°C/225°F. Take the pan off the heat and leave to cool.
7. Measure out the syrup and then add the Amaretto. Mix together and then pour over the pears. If the pears are not covered add some more Amaretto. Seal the lid.
8. Store in a cool, dark place until required.

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