Preparation:
Combine the sugar, vinegar and spices in a nonreactive pot. Cover and bring to a boil; boil lightluy for about 5 minutes until sugar disolves.
Add the pears and enough boiling water to cover them. Lower the heat and poach the pears for 5 to 7 minutes, until tender. Do NOT LET THEM GET MUSHY.
Remove the pears with a slotted spoon and put thenm in a covered container. Reduce the syrup over high heat until it is thickened. Let the syrup cool and then pour it through a seive over the pears. Serve them at room temperature or warm. They will keep for weeks in the fridge. |
