almond pears, I have gotten gutsier with canning with liquor. I used to be afraid of canning with a lot of liquor because I don’t like things with a strong alcohol flavor like those liquor truffles that you can get around Christmas time. This time around I made brandied pears. The brandy added a woodsy sweetness to the pears that complimented the sweet and citrusy smelling pears. I was really impressed with how much I liked the pears considering how opposed I was to making these pears originally. I think this little exploration into the world of liquor soaked fruits has made me more open to cooking with hard liquor. If you are nervous about canning with liquor, then I suggest making a small batch of liquor soaked fruit to see if you like it. For me it was worth the attempt.
Blue Book Guide to Preserving p 18 my notes are in 
10 pounds pears
6 cups sugar
4 cups water
3 cups brandy
Wash, peel, half and core pears [I sliced my pears.] Treat to prevent darkening [I soaked my pears in a 10% lemon juice solution for 10 minutes.] Combine sugar and water in a large saucepot; bring to a boil. Cook pears in the syrup one layer at a time until just tender, about 5 minutes. Place cooked pears in a large bowl; set aside. After all pears are cooked, continue cooking syrup until thickened, about 15 minutes. Remove from heat; add brandy. Pack pears into hot jars, leaving ½-inch headspace. Ladle hot syrup over pears, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.