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Makes
(6) 8oz wide mouth canning jars
Author Notes
We had a bunch of left over pears from making jam this summer, so we decided to just can them. And then we thought that the syrup plus a few slices would make an excellent cocktail... and it did!
The cocktail recipe is really to taste, so mix the ingredients to your palette!
Can the pears in the summer/early fall and let sit for a few weeks. Makes a great gift with a cocktail recipe card attached. —okadots
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Ingredients
- Canned Vanilla Pears
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2 pounds
Pears (we used Bartlet, but any thin skinned pear will do)
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4 cups
Water
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4 cups
Sugar
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1 tablespoon
Vanilla Bean Paste
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1 cup
Bourbon (optional)
- Cocktail (recipe is for 2 cocktails)
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2 sprigs
Rosemary
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3 ounces
Vodka
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Splash
Club soda
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1
jar of Canned Vanilla Pears
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Sprig
Rosemary for garnish (optional)
Directions
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To make the canned pears:
Sterilize jars and seals - submerg in boiling water for 5 minutes
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Peel and quarter the pears. Stack the pears in sterilized jars until jar is about half full.
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Combine the sugar, water, vanilla and bourbon in a medium pot on the stove. Bring to simmer and let simmer until all the sugar is dissolved.
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Pour hot simple syrup over the pears, leaving a quarter inch at the top.
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Process the jars for 10 minutes in boiling water. Make sure the seal pops!
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To make the cocktail:
Pour syrup into small pot and add rosemary. Bring to a simmer for 5 minutes.
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Remove from heat and let stand for 5 minutes, then discard the rosemary. Let cool.
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Once syrup has cooled, put vodka, syrup and ice into a shaker.
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Slice pears and place into glass
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Strain over ice into 2 rocks glasses.
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Add a splash of Club soda to fill glass and garnish with additional rosemary sprigs.
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