Instructions: Pare, halve and core pears. Combine sugar and water to make syrup. Cook pears in syrup one layer at a time, just until 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 hot pears into jars; cover with hot syrup leaving 1/4 inch headspace. Adjust lids, process 15 minutes in a boiling water canner.

Yields
approximately 4 quarts.

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