- 12 to 14 pears
- 1/4 cup [60 mL] lemon juice
- 4 cups [1 L] water
- 2 cups [500 mL] orange juice
- 2 cups [500 mL] pineapple juice
- 1 1/2 cups [375 mL] sugar
- 6 inches [15 cm] cinnamon stick
- 1/2 cup [125 mL] Amaretto liqueur
- 4 [16-ounce / 500-mL] jars
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- Peel, core and half pears.
- Mix together lemon juice and water, pour over pear halves and set aside.
- Into a large casserole, mix together orange juice, pineapple juice, sugar and cinnamon stick.
- Bring to a boil; simmer for 5 minutes.
- Drain into a clean casserole, reserving cinnamon stick.
- Add drained pear halves to simmering liquid; simmer for 5 minutes.
- Away from heat, pour in Amaretto liqueur.
- Break-up cinnamon stick into 4 pieces; arrange one piece into each jar.
- Firmly press hot pear halves into jars; fill with hot syrup, up to 1/2 inch [1.3 cm] from the rim.
- Take bubbles out, running a clean knife all around the inside of each jar.
- Fill empty space on top of jars with remaining hot syrup.
- Screw lids.
- Into a large casserole filled with boiling water, sterilize jars for 20 minutes.
- Using tongs, remove jars from water; leave to cool completely.
- Check and screw lids once more, when jars are cold.
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