Cinnamon Pears
This post is sponsored by the makers of Ball® home canning products.*
Pears - The Cozy Fruit 🍐 so many autumnal and winter recipes include pears. Their sweet mellow flavor and delightful texture “pear perfectly” with other cozy flavors like cinnamon, cloves, pumpkin, nutmeg and so on. They are often gilded in crinkly wrappers and gifted to friends and family during the holidays. A true juicy treat in the heart of winter.
Another way to enjoy this delicious fruit in the cozy months is to can them right now! I have had lovely local pears show up at my house from people I’ve never even met lately! To say this REALLY easy recipe (original found here) came at a good time would be an understatement.
Cinnamon Pears in Apple Juice is a 3 ingredient recipe that will have all of your friends and family astonished. It will also help you quickly pack your pantry full of fruit. They’re great in pies. You can pan fry them in their juice until you get a delicious reduction. You can just crack open a jar and eat them with ice cream. The perfect evening treat!
The way I have been enjoying them on repeat lately is a sweet and salty delight I like to call “Champagne Pear Toast!” You start with a seedy slice of thick cut bread. Add olive oil to both sides of your bread. Add a generous layer of champagne cheddar cheese. Follow up by laying thin slices of the cinnamon pears on top. Drizzle with more olive oil. Cook in a 400°f oven until the cheese has melted and pears have turned slightly golden. Remove from the oven and top with walnuts, rosemary, and honey! Want the recipe for these delicious pears yet? Keep scrolling!
Makes: about 1 pint for every 1 to 1-1/2 lb of pears
Prep: 30 Minutes
Processing Time: 20 Minutes
1 to 1-1/2 lb pears (3 to 5 medium) per pint
1 Cinnamon stick per pint
Unsweetened apple juice
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Wash pears. Drain. Peel, core and cut into halves. If desired, treat with fruit fresh or lemon juice to prevent browning.
Cook pears in water one layer at a time until hot throughout. Heat apple juice to a boil.
Pack hot pears, cavity side down, into hot jars leaving 1/2-inch headspace. Place 1 cinnamon stick in each jar.
Ladle hot juice over pears leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
