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Ingredients:
12 oz (350 g) caster sugar
1/2 pint (300 ml) water
1 lb (500 g) small pears
1/4 pint (150 ml) Brandy
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Method:
1. Put sugar and water in a pan. Bring to boil, stirring to dissolve the sugar. Simmer for 10 minutes.
2. Peel the pears but leave them whole. Simmer the pears in the syrup for a further 5 minutes. Remove with a draining spoon and put in a large, sterilized jar.
3. Simmer syrup for another 5 minutes and add brandy. Pour over the pears and seal. Leave for one month before opening to allow brandy to permeate the fruit.
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