Pear Slices Preserved in a Light Syrup… and Whisky

Preserving slices of pears are an easy way to learn the basics of preserving larger pieces of fruit.  They don’t require peeling (although many will argue that this will make them more tender), are easy to core and the process is simple.

Like most fruit, pears can be preserved in water or other fruit juice.  I prefer to preserve them in a light syrup which slightly extends their shelf life, keeps them sweet and meets my personal preference.  The addition of whisky (and how lucky were we to find one from Toronto?) is purely optional although the pears really do like to indulge in a little tipple.

Pear Slices Preserved in a Light Syrup... and Whisky Whisky Preserving Recipes Pear


  • Pears – cleaned and quartered, core removed.  If you’re worried about them browning, toss the cut pieces in a bit of lemon juice (I tend to work fast and skip the lemon).  6 pounds will make about 5 pints.
  • Light Syrup (dissolve 3/4 cups of sugar in 6.5 cups of water – or 10% by weight).  This will make enough for approximately 9 pints of pears; I tend to make a bit extra in case I’ve measured my pears wrong.
  • 1 tablespoon of whisky per jar (this will be added at the end so none will be wasted)

Pear Slices Preserved in a Light Syrup... and Whisky Whisky Preserving Recipes Pear


  1. Bring simple syrup to a boil.
  2. Carefully place pear slices in the boiling solution.  Wait 5 minutes.
  3. While still hot, add pears to clean, sterile pint jars.  Top with syrup and gently move jar to release any air bubbles (I use oven mitts).
  4. Add 1 tablespoon of Whisky per jar.
  5. Add liquid to leave a 1/2 inch headspace.
  6. Process pints for 20 minutes in a hot-water bath.

Next year I’m going to try this same recipe with a few cloves tossed in and see how that goes.


  1. Katherine says:

    oh yum!

  2. I was just racking my brain to think of what to do with all my pears. This sounds great! Any ideas on how to serve them?

  3. Oh wow. Our friends have a pear tree and we usually get a flat of them. I now know what I’ll be doing with them!

  4. If you canned them in fruit juice could you still add the whisky? Or do you need to do them in syrup for it?

  5. Thanks so much for posting! I tried this for my first attempt at preservation, since it wasn’t too intimidating. Ended up making two batches, in half pint size, and since I like things spiced for the final attempt I did add the suggested cloves, as well as a splash of Barenjager honey liqueur and one star anise. Tasty!

  6. Thank you for this recipe have added the Vanilla pod and some lemon juice to help stop the browning whilst preparing but otherwise look forward to eating them x

    Pat x

    • THanks Pat – hope you enjoy! It’s a great addition you have there – when we do very small batches we don’t use it but larger batches mean longer exposure to air and discoloration so would definatley use it for them. :)


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