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1
Put sugar, wine, water, cinnamon, cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves.
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2
Peel the pears leaving the stalks on.
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3
Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright.
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4
Add pears to the saucepan.
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5
Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured).
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6
Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later).
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7
Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid.
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8
Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot).
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9
Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this).
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10
When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl).
