When you come home from a holiday, even a short one, to find a glut of beautiful Williams pears scattering the Kitchen Garden where they have fallen, there is no time to waste to make a delicious recipe with them! These Pears in Whisky Syrup are a delicious way to preserve the bounty, which you will brighten a cold Winter day with a taste of sunshine and the delightful smokiness of peated Whisky! Happy Monday!
Ingredients (makes 2 jars; 1 large, 1 medium):
3 plump vanilla beans, split lengthwise
about 30 just ripe Williams Pears
1/2 cup 10 Years Peated Bowmore Single Malt Whisky
In a large pot of boiling water, boil a 1/-litre/1-quart jar and a 1 1/2-litre/1-½-quart jar, 10 minutes, to sterelise them.
Pour caster sugar and demerara sugar in a large pot. Scrape seeds off the vanilla beans, and add both seeds and pods to the pot. Stir in water, and heat over medium-high heat, stirring often until sugar is completely dissolved. Once it is, increase heat to high, and boil rapidly, about 5 minutes, stirring often.
Meanwhile, halve, peel and core Williams pears. Reduce heat to medium-low and gently add pear halves into the syrup. Cover with the lid, and cook, for about 15 to 20 minutes, until just tender.
Stir in Whisky, and remove from the heat.
Remove jars from the boiling water carefully, and dry.
Carefully spoon pears and their Whisky syrup into sterelised jars, discarding vanilla pods, avoiding any drizzling on the side or rim. Once filled, close tightly and return to the boiling water bath, 20 minutes. Carefully remove from heat and let cool completely.
Once opened, you can keep Pears in Whisky Syrup 3 weeks to a month in the refrigerator. Serve them warm or cold with yogurt, Vanilla Bean Ice Cream or Whisky Ice Cream…