Instructions: Thinly slice the ginger and pare the rind off the lemon in three strips.

Put the sugar and vinegars into a saucepan and dissolve on the simmering plate.

Add the ginger lemon rind and spices. Slowly bring to the boil.

Carefully peel the pears.

Halve or quarter them then remove the cores.

Place in a pan and bring to a fast boil on the boiling plate.

Lift out the pears with a slotted spoon and pack into three 500ml sterilised jars with an even distribution of the cooked spices.

Reduce the syrup to about half on the boiling plate for 10 minutes until syrupy. Pour over the pears making sure they are all covered.

Seal and store in a cool dark place for up to 6 months.

Do not use over ripe fruit or it will discolour and disintegrate during cooking. For spiced peaches or nectarines prepare in exactly the same manner but skin holve and remove the stones from the fruit. Use orange instead of lemon rind and omit the ginger. Beautiful bottled fruits picked when in their prime and poached in a sweetsour and spiced sugar syrup make lovely christmas gifts. They are particularly delicious served with hot or cold ham. Use whole spices for optimum flavour and effect

Makes 900g

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