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1
Have ready two clean wide-mouth pint jars with screw-on bands.
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2
You can reuse jars and bands if they arent chipped or dented, but you must use new lids every time you process.
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3
Bring a small pot of water to a simmer over medium-low heat and add two new lids.
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4
Simmer for a few minutes, then turn off the heat.
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5
Cut the pears in half from pole to pole.
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6
Using a small spoon, scoop out the seeds.
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7
Trim the stem ends to create round pear halves, leaving the pears as large as possible.
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8
Peel.
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9
Place the lemon juice in a bowl with 2 cups of water.
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10
Stir and add the peeled pears.
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11
Place the sugar, thyme and 1 cup of water in a medium saucepan and bring to a low boil over medium heat to dissolve the sugar.
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12
Add the cider and heat through.
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13
Add the pears and simmer for a few minutes, until they are heated through.
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14
Gently pack the pears, cut-side down, in the jars.
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15
Three halves will fit in each jar.
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16
Tuck one bay leaf, 3 or so peppercorns and a lemon peel in each jar.
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17
Strain the syrup over the pears, filling the jars about 3/4 full.
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18
Using a butter knife, gently release any air bubbles.
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19
Top the jars with the wine, leaving 1/2 inch of space between the liquid and the lid.
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20
If the pears bob a bit above the liquid, its O.K.
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21
Wipe the rims of the jars with a clean towel, place the lids on and screw on the bands fingertip-tight dont crank them closed.
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22
Place the jars in a pot with a rack and cover with water by 2 inches.
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23
Bring to a boil and simmer gently for 20 minutes.
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24
Turn off the heat, let the jars rest for 5 minutes, then remove them to cool.
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25
You will hear a popping sound as the vacuum seals the lid to the jar.
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26
When the jars are cool, check the seals: Press on the lids.
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27
They should be taut and pulled down toward the inside of the jar.
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28
If a lid bounces when you press on it, the seal is imperfect and you will have to reprocess the jar with a new lid, or refrigerate and eat within two weeks.
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29
The pears may float in the liquid; its O.K.
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30
Store in a cool, dark place for up to a year.
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31
Refrigerate after opening.
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32
To serve, drain the pears and boil the canning liquid in a small saucepan until syrupy and reduced by half.
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33
Drizzle over the pears.
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34
They are good at room temperature, cold or warmed in the syrup.
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35
Garnish with crumbled amaretto cookies or a dollop of ricotta sweetened with confectioners sugar.
