Ingredients

• 275g/10oz granulated sugar
• 2kg/4½lb firm cooking pears, peeled, halved and cored
• 900ml/1½ pints water
• 2 cinnamon sticks
• 50g/2oz blanched almonds
• 8 tbsp brandy

Method

1. Clean and sterilise two 900g/2lb jars.
2. Make a syrup with the sugar and 900ml/1½ pints of water.
3. Peel, halve and core the pears and simmer gently in the syrup for 10 minutes until soft.
4. Pack the pears, cinnamon sticks and almonds into the jars.
5. Add brandy to the syrup and pour over the pears.

Notes