Bourbon-Vanilla Seckle Pears


Preserving Method: Water Bath Canning

1. Bring first 4 ingredients to a simmer in a 4-qt. stainless steel or enameled Dutch oven over medium heat. Scrape seeds from vanilla bean, and add to syrup.

2. Add pear halves, and simmer 5 minutes or until thoroughly heated.

3. Fill a hot jar with hot pear halves, leaving 1⁄2-inch headspace. Ladle hot syrup over fruit, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

4. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

*Pears may be peeled, if desired. Bartlett or Anjou pears may be substituted; core and quarter to to fit jars.