1 pint/600ml red wine
1lb /450g sugar
4 1/2lb/2 kg pears
2 cinnamon sticks
- Place the red wine and the sugar into a preserving pan and stir over a low heat until sugar has completely dissolved.
- Peel quarter and cored the pears and add to the pan with the cinnamon sticks. Bring the mixture to a boil, lower the heat and simmer the pears for 5 to 10 minutes or until they are just tender. Take care not to overcook. Remove and discard the cinnamon sticks with a slotted spoon and transfer the pears into sterilised jars to within 1 inch of the tops of the jars.
- Increase the heat and boil the syrup rapidly stirring for 5 minutes. Strain the syrup into a measuring jug and make up to about 1- 1 1/4 pints (600 to 750ml) with brandy. Pour the mixture into the jars to cover the pears by 1/2 inch. Seal the jars and label. Keep in a cool dark place for at least 2 to 3 months to allow the flavours to develop before using.
- Fills two 750ml/ 1 1/4 pint jars.