More Fun with Pears

I was saving the Bartlett pears for the "Seasoned Pear Almond Compote" in the Ball Complete Book of Home Preserving. First I grated the zest off 2 lemons, managing not to thoroughly destroy my fingers in the process. Then the lemons were squeezed and the juice and the zest mixed with 3.5 c. of chopped pears. It took just about 4 pears to make 3.5 cups. Next, I chopped up slivered almonds with my ulu which is much easier to use than a regular knife. These were mixed into the pear mixture along with 6 c. of sugar and then the mixture sat at room temperature, covered, for 1 hour.

The last ingredient other than liquid pectin was 1 tsp. of finely chopped ginger root. I ended up with 7 half-pint jars. This is the first time I've added nuts to anything I've canned. It's rather yummy!