- 4 pounds firm, ripe Anjou pears, peeled and chopped
- 2 cups granulated sugar
- 1 cup firmly packed light brown sugar
- 1/2 cup finely chopped crystallized ginger
- 2 tablespoons fresh lemon juice
How to Make It
Stir together all ingredients in a large Dutch oven, and let stand at room temperature, stirring occasionally, 2 hours.
Bring pear mixture to a boil over medium-high heat, stirring constantly. Reduce heat to low, and cook, stirring often, 1 hour or until thickened and golden. Cool completely (about 45 minutes).
Spoon into 8 (4-oz.) jars or airtight containers. Store in refrigerator up to 2 weeks.
Caramelized Ginger Pears and Baked Brie: Preheat oven to 350°. Trim rind from top of 1 (8-oz.) Brie round, leaving a 1/2-inch border on top. Place Brie round on an ovenproof plate. Spoon 1/2 cup Caramelized Ginger Pears over Brie round. Bake 15 minutes or until cheese begins to melt. Serve immediately with gingersnaps and crackers.