Instructions: In a large saucepan cook sugar and vinegar and stir until sugar dissolves. Tie cloves, allspice, cinnamon, ginger and lemon peel in a piece of muslin and suspend in pan.

Peel pears and and add to liquid. Simmer 40 minutes until pears are soft but not broken.

Remove from heat, discard muslin bag, pack pears into large jars and pour over hot syrup. Cover.

Let mature 1 month before using.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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