-
1
Peel the pears, leaving the stems intact.
-
2
Set aside.
-
3
Combine the wine, vinegar, sugar, rosemary, and cinnamon in a stainless-steel or other nonreactive pan large enough to hold all the whole pears eventually.
-
4
Bring to a boil over high heat.
-
5
Boil, stirring often, until a thin syrup forms, about 5 minutes.
-
6
Using a slotted utensil, slip the pears into the boiling syrup.
-
7
Reduce the heat to medium and gently boil the pears, turning them in the syrup, until just barely cooked, 8 to 10 minutes.
-
8
Be careful not to overcook them to the point where they become mushy.
-
9
Using a slotted utensil, transfer the pears to clean, dry jars with sealable lids.
-
10
To pack the pears, make a layer of pears, standing them upright, then add a second layer of pears, inverting them, to maximize the space.
-
11
Ladle in the hot syrup, including the cinnamon sticks, to cover the pears completely and to fill the jars to within one-half inch of the rims.
-
12
Using a damp cloth, wipe the rims clean.
-
13
Cover with the lids and process for 1 hour in a hot-water bath (see instructions for processing hot-pack foods on page 21).
-
14
Remove the jars and let them cool for 12 hours or overnight.
-
15
Check for complete seals.
-
16
Store the sealed jars in a cool, dark place.
-
17
The pears will keep for up to 1 year.
-
18
Once opened, keep refrigerated.
-
19
Store any jar lacking a complete seal in the refrigerator for up to 10 days.
