They were very small, I didn’t have much left when I was done, but they were juicy and tasty and I didn’t want them to go to waste.
(I don’t measure much when I cook; I just let my cooking guides help me along. I am guessing at the actual measurements)
Reverse Osmosis water (about 4.5 cups with the juice on a lemon to prevent browning)
3 cups prepared pears (place in lemon water as you go)
1 1/2 cups Splenda
1/2 cups sugar
1/2 vanilla bean
1 cinnamon stick
Tablespoon or so of whole cloves
Tablespoon or so of whole peppercorns
3 Tablespoons of good Brandy
1 Tumbled Shungite stone*
Cut the vanilla bean in half lengthwise and divide into 6 pieces. In a pot add the water that is covering the pears, vanilla bean pieces, Splenda, sugar, cinnamon stick, cloves and peppercorns. Heat until it comes to a boil. Turn heat down to a simmer and add the pears and brandy. Cook for 20 minutes on simmer, stirring lightly as needed. Place in airtight container and keep refrigerated. Eat within a week.
I strained the remaining juice using a strainer and a non-bleached coffee filter.
Cook this to a rolling boil, poured through a strainer to catch the peppercorns and cloves and put into jars and followed the direction on the package for processing.
Love and Light,