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.

Ingredients

white sugar↗675 g
red wine vinegar↗600 ml
cinnamon sticks, broken↗2
lemon, sliced↗1⁄2
cloves↗20
allspice berries12
peppercorn↗1 teaspoon
mace blade1
bay leaves↗2
small & firm pear, peeled↗1 kg

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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