8 large ripe pears
1 cup sugar
1/3 cup brandy
1/3 cup water
Peel, quarter and core the pears; chop in 1/2-inch pieces. Put all the ingredients in a large heavy pot and bring to a boil. 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. be careful not to let it scorch. 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.
Wipe the rim of each jar.
Cover and allow to come to room temperature. (It will be a gray-green color) Label the jars and refrigerate for up to three weeks.
Kay’s note: It is my humble opinion that this will keep for a good bit longer than 3 weeks since it contains brandy.