Spiced Pickled Pears

Directions

1. 1
   Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil.
2. 2
   Turn down the heat to a simmer.
3. 3
   Meanwhile, start peeling the pears, keeping them whole and with stems attached.
4. 4
   Stud each pear with 2 or 3 cloves and add to the hot vinegar.
5. 5
   Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft.
6. 6
   Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
7. 7
   Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears.
8. 8
   Cover the jars with vinegar-proof lids (see p. 22).
9. 9
   Keep for at least 1 month before using.
10. 10
    Use within 1 year.
11. 11
    Different spices can be used try cardamom and coriander, with a flake or two of dried chile.
12. 12
    Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove.
13. 13
    Immerse them in cold water briefly, then peel.
14. 14
    Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
15. 15
    Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting).
16. 16
    Use well-colored ornamental varieties.