Something different.
We have a single pear tree in our orchard and it seems that with it's companion apple trees not producing well this year, it took up the slack and produced us a large grocery bag full of the ovoid beauties. Pondering a bit about what to do with them, I decided that I would preserve them in brandy. Never done it before so I may try just one before commiting to converting them all. In preparation, we went to Safeway yesterday and picked up 750ml of inexpensive but not necessarily cheap brandy. I have to run back over there before I start to grab a couple galons of apple juice or cider and some fruit fresh. The apple juice is a substitute for sugar, still bad, but better than a half pound of white sugar, or at least I hope so. The fruit fresh, or citric acid makes a pre-canning solution that keeps the fruit from browning, aka oxidizing. According to directions I have to wash and carefully peel the peaches and place them whole in a pot of simmering juice into which I will put 3 cups of brandy. With the liquid just below boiling the alcohol in the brandy will not stick around. Then I ladle everything into canning jars (sterilized) and add a stick of cinnamon to each. Cap and put in a water bath to sterilize anything that may have gotten on the rim. Then I set them all out and wait for them to "pop" indicating that they have sealed.
I'll let ya know how they come out.
I'll let ya know how they come out.