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1
Preheat the oven to 300F.
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2
Start by making a cider syrup: mix the sugar with 2 cups plus 2 tablespoons of water in a pan and bring slowly to a boil to dissolve the sugar.
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3
Remove from the heat, add the cider, cover, and keep warm.
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4
Peel the pears, keeping the stems attached.
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5
As you do so, place them in a bowl of lightly salted water to stop them from browning.
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6
When all the pears are peeled, cut them in half and stud each half with a clove or two.
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7
Pack them into warm, sterilized jars (see p. 152), adding a piece of cinnamon to each.
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8
Pears are very bottom-heavy, of course, and I find the best way to pack them is head to toe.
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9
Bring the cider syrup to a boil and pour over the pears.
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10
Cover the jars with lids, but do not fasten the clips or put on the screw-bands.
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11
Place the jars 2 inches apart, in the oven for 1 hour (see p. 158).
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12
Remove the jars, seal with the screw-bands or clips immediately, and place on a wooden surface, newspaper, or folded cloth.
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13
Leave undisturbed until completely cool, and check the seal the following day (see p. 158).
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14
Use within 1 year.
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15
Try replacing the cider with red wine, and add a star anise to each jar if you like.
