Jul 012010
Makes about 2 cups
Ingredients
4 cups white wine vinegar
8cm strip lemon peel
5cm stick cinnamon
6 whole cloves
6 peppercorns
6 allspice berries
1 tablespoon thinly sliced ginger
2 cups sugar
8 firm pears
Method
Put vinegar, 2 cups water, lemon peel, spices, ginger and sugar in a saucepan and bring to the boil, stirring until sugar is dissolved. Simmer for 5 minutes.
Peel and core pears, cut lengthwise into quarters, add to pan and simmer for 1 min.
Remove pears and pack carefully in warm sterilised jars.
Pour vinegar mixture over seal. Store in cool dark place.
Keeps for 12 months.
Author
Robyn Currie
Eltham North