Winter Pear Butter

Ingredients

• 8 large pears, about 4 1/2 pounds (ripe)
• 1 cup sugar
• 1/3 cup brandy
• 1/3 cup water

Directions

1. 1

   Peel, quarter and core the pears; chop in 1/2-inch pieces.

2. 2

   Put all the ingredients in a large heavy pot and bring to a boil.

3. 3

   Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft. Puree the mixture in a food processor or blender and then return the puree to the pot. Cook uncovered over very low heat, stirring often, for 1 to 1 1/2 hours, or until the pear butter is very thick.

4. 4

   be careful not to let it scorch.

5. 5

   Remove from the heat. Stir the hot pear butter for a minute or two to release more heat and then spoon into clean, hot jars, leaving 1/4 inch of space at the top of each jar.

6. 6

   Wipe the rim of each jar.

7. 7

   Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.) Label the jars and refrigerate for up to three weeks.

8. 8

   (Remember: The label should include the name of the recipe and the date by which it should be eaten.

9. 9

   Be sure the recipient stores the pear butter in the refrigerator.)