Spiced Pickled Pears

These pears need to be stored for at least three weeks before using, and can keep for up to six months. Note: Cooking time does not include the 12 hours the pickle needs to be set aside.

• Ready In: 50 mins
• Yields: 1 litre

Ingredients

• 675  g white sugar
• 600  ml red wine vinegar
• 2  cinnamon sticks, broken
• 1⁄2 lemon, sliced
• 20  cloves
• 12  allspice berries
• 1  teaspoon peppercorn
• 1  mace blade
• 2  bay leaves
• 1  kg  small & firm pear, peeled

Directions

1. Place all the ingredients, except pears, in a large, heavy-based pan and heat gently until the sugar has dissolved. Bring to a boil.
2. Put pears in an earthenware bowl and pour boiled liquid over. Cover and leave over-night.
3. Strain off the liquid and boil for 10 - 15 minutes, to reduce the volume to about 425 ml.
4. Pour back over fruit and set aside for 12 hours.
5. Bring fruit and liquid to boil and cook for one minute.
6. Remove pears with a slotted spoon and pack into clean, hot and dry preserving jars.
7. Bring syrup back to boil and pour over pears.
8. Seal jars immediately and allow to cool.