• 85 Ratings

The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.

Martha Stewart Living, November 1994


Recipe Summary

Makes about 3 quarts


Ingredient Checklist


Instructions Checklist
  • Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.

  • Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.

  • Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.

  • Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.



85 Ratings
  • 5 star values: 19
  • 4 star values: 31
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 4