Winter Pear Butter - cooking recipe

Ingredients

8 large pears, about 4-1/2 pounds (ripe)
1 cup sugar
1/3 cup brandy
1/3 cup water

Preparation

Peel, quarter and core the pears; chop in 1/2-inch pieces.
Put all the ingredients in a large heavy pot; bring to a boil.
Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.
Puree the mixture in a food processor or blender.
Return the puree to the pot.
Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.
Be careful not to let it scorch.
Remove from the heat.
Stir the hot pear butter for a minute or two to release more heat.
Spoon into clean hot jars, leaving 1/4 inch of space at the top of each jar.
Wipe the rim of each jar.
Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.)
Label the jars and refrigerate for up to three weeks.
(Remember: The label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).