Spiced Pickled Pears

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.

* Per serving · 4 servings · Values may vary.