• 24 small Seckel pears
• juice of 1 lemon, divided
• 1 bottle white wine
• 1 cup sugar

Special Equipment

• 2 (24 oz) or 4 (16 oz) clean canning jars with new lids
• large pot for boiling jars
• tongs
• ribbons or homemade labels (optional)

1. In a large bowl filled with water, add the juice of  ½  a lemon. Peel pears with vegetable peeler, but leave stems for presentation and place in water to keep from browning 
2. In a large pot, add wine, sugar and the juice of ½ a lemon
3. Bring the pot to a boil and allow to boil for 5 minutes to dissolve sugars. Reduce to a simmer
4. Add the pears to the wine mixture and cook at a slow simmer for approximately 10-15 minutes or until they are tender when pierced by a sharp knife. The cook time will vary based on the ripeness of the pears
5. Meanwhile, bring a large pot of water to a boil for the canning process (the water can take 10-15 minutes to come to a boil)
6. Remove the pears from the liquid and gently place them into 2-4 clean canning jars (depending on size of jars and size of the pears), making sure the stems are right-side-up
7. Cook the remaining liquid over high heat and boil until it reduces by half
8. Pour or ladle enough wine mixture into the jars to cover the pears.  Wipe the rims of the jars and screw on clean, new lids
9. Place into the pot of boiling water, making sure the jars are completely submerged. Boil for 10 minutes
10. Remove jars from water with tongs (canning tongs work best) and allow to cool completely. The jars will last at room temperature (until opened) for up to a year. Refrigerate after opening
11. Make labels and tie ribbons around the jars to give as gifts. Serve with caramel or chocolate sauce or simply serve with a little of the wine liquid and a sprig of mint