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Brandied Pears

To four pounds each of peeled fruit and sugar take a pint of brandy. Cook the sugar with a quart of water, simmering two minutes after coming to a boil. Place fruit in this and let boil five minutes. Remove the pears, placing in heated jars; let syrup boil till it thickens, then add the brandy and remove at once from the fire. Pour syrup over fruit and seal. Drain off any syrup which may ooze from the pears when they are first taken from the fire. If the pears are allowed to lie in brandy over night after being cooked they are more certain to keep well. (See also other brandied fruits.)