Great stuff & good with any sort of fruit, I think. I did with
cherries.
Edrena

From the Ball Blue Book, 1999:
Brandied Pears
yield 4 quarts
10 pounds pears
6 cups sugar
4 cups water
3 cups brandy
Wash, peel, halve & core pears. Combine sugar and water in a large
sauce pot; bring to a boil. Cook pear sin syrup one layer at a time
until just tender, about 5 minutes. Place cooked pears in a large
boil; set aside. After all pears are cooked, continue cooking syrup
until thickened, about 15 minutes. Remove from heat; add brandy. Pack
pears into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over
pears, leaving 1/4 inch headspace. Remove air bubbles. Adjust
two-piece caps. Process 15 minutes in a boiling-water canner.
Note: Use white brandy for a clear syrup; however, any brandy will
flavor the fruit.
[I used peach flavored brandy with the pears- it was wonderful-ej]