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