Instructions: 1. Prepare the pears.

2. In a large pan, combine the vinegar, red wine, cinnamon stick, Szechwan peppercorns, whole clove, herb leaves and sugar. Bring to a boil, stirring to dissolve the sugar.

3. Add the pears and bring back to a boil. Remove from the heat and let pickle at least 4 hours, turning often. Store in refrigerator.

Note: Serve as a condiment with duck, lamb or pork, or a roast chicken.

NOTES : From Chef Emily Moore of Theoz Restaurant.

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