24 peeled, cored and halved cooking pears or unripe pears
1 1/2 liters ginger ale
1 cup bourbon
1 cup sugar
1 cup honey
4 cinnamon sticks
1/3 nutmeg pod, grated
1 tablespoon salt
Juice of 1 lemon
- Add all ingredients to a large stockpot and bring to a gentle boil. Cook for 1 hour or until fork tender.
- Sterilize the quart jars and lids in boiling water for 10 minutes. Fill each quart jar with 12 pear halves and enough of the liquid to cover, leaving 1/2 inch of headspace. Seal with lids.
- Place in hot water bath and process for 20 minutes.
- Serve warm over vanilla ice cream or pound cake.
Servings: 48. Serving size: 1 pear plus syrup. Per serving: 110 calories,0.4 g protein, 0.1 g fat, 26.4 g carbohydrates, 2.8 g dietary fiber, 148 mg sodium, 21.3 g sugars
Jennifer Lechman, Sam Houston Electric Cooperative