Pears

Pickled pears

400g soft brown sugar
300ml white wine vinegar 
300mlk cider vinegar
stick of cinnamon
half a lemon
0.5 tsp cloves
1 tsp juniper berries
2 tsp peppercorns
Firm Pears - about a kilo

First make the pickling liqor. Slice the lemon thinly, bash up the cinnamon a bit, then heat everything in a pan other than the pears in a pan until dissolved. Peal the pears leaving the stalk on and either cut out the core, or slice in two and remove the core. Put the pears in the pickling liqor, bring to a gentle simmer and cook for 20 minutes to half an hour, turning occasionally to ensure they're covered. Take out the pears and boil the liqor down until it's just enough to cover the pears in the jar.

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