AROMATIC SPICED PEARS

These make a wonderful gift. Put 500g granulated sugar, 500ml distilled vinegar, juice and rind of 1 lemon, 1 tsp each of allspice berries and whole cloves and 2 small cinnamon sticks into a large pan. Heat gently until the sugar is dissolved, then bring to the boil for 5 minutes. Peel and core 1.3kg firm pears, such as Conference or Williams, slicing into quarters, halves or keeping whole depending on size. Add the pears to the vinegar mixture and gently poach until just tender – this can take from 5-20 minutes depending on size/ripeness. Remove with a slotted spoon as they become tender and transfer to hot, sterilised jars. Reduce the vinegar by a third, then pour over the pears, adding some whole spices for decoration. Cover the top of the pears with waxed paper to keep them submerged and seal with a vinegar-proof lid. Store in a cool, dark place for at least a month before eating. Makes about 1.3kg.