3 lbs ripe bartlett pears
1 3/4 cups sugar
1/2 cup honey
1/2 cup coarsely chopped walnut
1/2 cup raisins
about 1/4 cup brandy, rum or wine
zest of 1/2 lemon
juice of 1 lemon
1 Plump the raisins by soaking them overnight in your alcohol of choice.
2 The next day, peel and core the pears. (You’ll have about 2 pounds of prepared fruit.) Slice into small cubes and toss with juice of a scant 1/2 lemon to prevent browning.
3 Combine pears, honey and sugar in a preserving pan and bring to a boil. Skim the foam thrown off by the honey and cook at a steady boil for 5 to 7 minutes.
4 As the mixture begins to thicken, add strained raisins (not the liquor) and walnuts. Continue reducing for perhaps 5 minutes more until a jell-set is achieved, then add the lemon zest and some portion of the remaining lemon juice to taste. Return to a brief boil, ladle into prepared jars and seal.
5 Process in a boiling-water bath for 15 minutes.
YIELD
3 pounds of pears yielded just over 1.5 pints
2 x 8 oz
2 x 4 oz