Canning Amaretto Pears

Amaretto, an almond-flavored liqueur, gives these pears a special flavor that was a big hit with the judges and led to a Best of Show award. You can use pure almond extract instead of amaretto to create non-alcoholic pears. Amaretto Pears make scrumptious pear tarts.

MAKES: about 6 pint jars or three 1-quart jars

INGREDIENTS:

• 5 cups room-temperature water
• 2 cups granulated sugar
• 8 cups cold water
• 2 tablespoons ascorbic acid crystals or fruit preservative
• 71⁄2 to 8 pounds small, unblemished, firm Bartlett pears
• 1⁄2 cup amaretto, or 1 tablespoon pure almond extract

INSTRUCTIONS:

1. In an 8-quart stainless stockpot, combine the 5 cups room temperature water and the sugar. Bring to a boil over medium high heat, stirring constantly, until the sugar is completely dissolved. Boil for 5 minutes, then reduce the heat to low, cover, and keep the syrup hot until needed.
2. In a large bowl, combine the 8 cups cold water and the ascorbic acid crystals, stirring until completely dissolved.
3. Using a sharp paring knife, peel the pears one at a time and cut into quarters lengthwise. Using a small spoon or melon baller, remove the center core and stem from each pear piece. Immediately drop the pieces into the ascorbic acid solution for a few minutes to prevent browning.
4. Using a slotted spoon, remove the pears from the solution, rinse under cool water, and drain well. Add the drained pears to the hot syrup. Gently heat the pears over medium-low heat, stirring
   occasionally, for 2 to 3 minutes. Remove the pot from the heat and stir in the amaretto.
5. Ladle ¼ cup of the syrup into each hot jar. Using a slotted spoon, pack the pears into the jars, leaving ½-inch headspace.
6. Line a fi ne-mesh sieve with 3 layers of damp fi ne-mesh cheesecloth and strain the syrup through the sieve. Ladle the hot syrup into the jars, covering the pears and maintaining the ½-inch headspace. Remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
7. Process pint jars in a water bath canner for 20 minutes; quart jars for 25 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

VARIATION:

AMARETTO PEACHES

• Make amaretto peaches by following the same instructions for the pears. Use small, firm freestone peaches in place of the pears. Use a spoon or melon baller to remove the red fibers from the center of the peaches before dropping the fruit into the ascorbic acid solution.