Makes 4 lb (1.8kg)
4 lb (1.8kg) pears
1 piece dried root ginger
2 teaspoons whole cloves
2 teaspoons whole allspice
2 X 1 inch (2.5cm) pieces stick cinnamon
2 lb (900g) granulated sugar
1 pint (600ml) malt vinegar
2-3 pieces thinly pared lemon rind
Conference pears should he used for this recipe. Peel and halve the pears, then scoop out cores with a teaspoon. As you prepare the fruit, place in a bowl of cold water with a little lemon juice or salt added to prevent discoloration. Bruise the ginger, crush the cloves and allspice and tie them in a muslin bag along with the stick cinnamon.
Put the muslin bag, sugar and vinegar into a large saucepan and stir over low heat until the sugar has dissolved. Add the pears and thinly pared lemon rind. Simmer gently for 15-20 minutes until tender. Draw off the heat and discard muslin bag. Using a perforated spoon, transfer pears to storage jars.
Return the pan of syrup to the heat and boil rapidly for 10 minutes, to reduce the liquid and concentrate the flavour. Pour syrup over the fruit there should be sufficient to cover. Cover tightly when cold.