Make these pears a few days ahead of time or can them for winter eating. The pears are marinated in red wine which has been aromatized with vanilla and cloves. A fruit juice-sweetened version which replaces the white sugar is also discussed.
- Pour the red wine into a saucepan (a whole bottle).
- Add the sugar or fruit juice and the cloves.
- Cut the vanilla bean down the center and scrape out the seeds.
- Add the seeds and the bean to the red wine.
- Bring the wine to a boil, reduce heat and simmer until the liquid is reduced by about one-third.
- Meanwhile, wash and peel the pears.
- Cut into quarters and core.
- Place pears in clean jars if canning (raw pack). If planning on eating later in the week (not canning), place them in a container which fits in the refrigerator.
- Taste the red wine. Add more sugar if not sweet enough. You can add stevia to sweeten instead for low sugar recipe.
- Remove red wine from heat and add brandy or cognac and Cassis.
- If you are canning, pour the hot liquid over the pears in jars, leaving a half inch air space. Add lids and screw down hand tight.
- Place the glasses in boiling water bath or pressure canner so that the water come over the lids by at least one inch. A process according to best canning methods. For pints, process 20 minutes at sea level or 30 minutes over 4000 feet elevation.
- If you are refrigerating, pour the hot liquid over pears and marinate for at least two days before serving.
- Serve with venison, pork or beef roast. You may also serve for dessert with a bit of cream or ice cream.
Helpful Canning Tips:
|Nutritional Guidelines (per serving)|