Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Peel, cut pears in half and core. Treat pears with a little Fruit Fresh to prevent browning.  Cook pears halves in a pan of water, one layer at a time until the pear halves are hot throughout, making sure to keep them hot until it’s time to fill the jars.

In a medium saucepan, combine the water and sugar stirring until the sugar dissolves. Bring to a boil, reduce heat and simmer for 5 minutes.

While the sugar and water mixture is simmering on the stove, pack hot pears into hot jars. Add 1 tablespoon of blanched almonds to each jar.

Remove syrup from heat, stir in almond liqueur. Ladle hot syrup into jars, leaving 1/4 inch head space.

Remove air bubbles.  Adjust 2 piece caps, and process in a boiling water canner for 20 minutes making sure water covers the tops of the jars by at least 2 inches.

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, your jar is not sealed and refrigeration is necessary.

One recipe makes {5} pint jars or {4 } 26 oz. Weck Canning Jars. You can find the Weck canning jars HERE.