Canned Poached Pears

• 3 firm Bartlett pears
• 1/4 cup lemon juice (bottled or fresh)
• 1 cup sugar
• 5 or 6 sprigs fresh thyme
• 1/2 cup apple cider or other fruit juice
• 2 small bay leaves
• 6 whole peppercorns
• 2 2-inch strips lemon peel, pith removed
• 1/2 cup red or white wine
• Amaretto cookies
• Ricotta
• Confectioners sugar

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

bartlett, lemon juice, sugar, thyme, apple cider, bay leaves, peppercorns, lemon peel, red, cookies, ricotta, confectioners sugar

Taken from cooking.nytimes.com/recipes/1014007 (may not work)