Creme de menthe pears (Canning and preserving)

         This is a great pear to use at Christmas time. Decorate your turkey platter with these pretty green pears filled with cranberry sauce.

Makes 5 pints

• 5 pounds pears (about 10 large)
• 3 cups sugar
• 4 cups water
• 3 drops green food coloring
• 1 tablespoon fruit protector (commercial anti-darkening solution or ascorbic acid "follow the package instructions")
• 1½ cups crème de menthe

1. Peel, core, and halve pears.
2. Bring sugar, water, green food coloring, and fruit protector to a boil.
3. Add crème de menthe and stir well.
4. Add pears and simmer covered over low heat 3 to 5 minutes, just to heat pears through.
5. Put the pears, cut side down, into hot jars and pack.
6. Fill with hot cooking liquid.
7. Release air bubbles and clean rims.
8. Process pint jars for 20 minutes in a water bath canner.

BON APPETIT