Like regular canned pears, only drunk.
5 pounds ripe, yet firm, pears
Sugar syrup, at your preferred level of sweetness (I like 1 sugar: 2 water)
Several cups brandy
1) Put on a pot for a boiling water bath and sterilize your jars. I used 2 quarts and 2 pints. Life will be easier if you use wide-mouth jars. Heat up appropriate lids to match.
2) Heat up (or make) your simple syrup.
3) Peel and core your pears. Stuff them as tightly as possible into the jars, cut-side down. Pour 1 c. brandy into each of the quart jars and 1/2 c. brandy into each of the pint jars. Top them off with syrup. Run a spatula or knife around the edges to remove air bubbles, then add more syrup if necessary.
4) Screw on the lids and transfer the jars to the hot water bath. Process pints 20 minutes and quarts 25 minutes.
Let these sit for at least a month before opening to allow the flavors to pervade the fruit. Eat them on their own or over ice cream, and don’t forget the best part: pear brandy. You could boil it down to make a sauce, if you wanted, or just serve it in little tiny portions as a digestif.