Might I suggest the following for the pears?
This is one of my favourite recipes for a little luxury over winter. You will need
2 ½ cups of granulated sugar
½ pint of water
2lbs of pears peeled and cored (about 8 pears)
4 bay leaves
½ pint of brandy
The first step is to peel each pear, then cut it into quarters and cut out the core, pith and seeds.
Next put the sugar and water in a heavy pan and bring to the boil. Simmer the syrup for 10 minutes until it thickens and then put the pears into the syrup.
Turn the heat right down and poach the pears until tender – I find 20 minutes is about right but it depends on ripeness and size, 1 minute before the end add the bay leaves.
Take the pan from the heat and let it cool for 5 minutes. Us a slotted to spoon to lift out the pears and pack them carefully into jars.
Put the sugar syrup back on the heat (take out the bay leaves first) and boil vigorously for 5 minutes to thicken the syrup.
Take the syrup off the heat and let it cool for 5 minutes. Then pour in the brandy stirring well. Its important to let the syrup cool first a little or all the alcohol will evaporate.
Pour the brandy syrup into the jars ensuring the fruits are covered. Seal the jars well.
There is often some brandy syrup left over. Please dispose of this carefully since its sweet and delicious but not suitable for children. My personal method of disposal involves ice cream and a spoon.
Red
