Spiced Pears from The Times Calendar Cookbook by Katie Stewart
You can keep your spiced pears in any glass or stone storage jar or pretty china pot that has an airtight lid. They can be served at the table straight from the
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Ingredients
- 900 g/2 lb firm cooking pears
- 3 dl/½ pint malt vinegar
- 450 g/1 lb sugar
- 2 level teaspoons whole allspice
- 8 whole cloves
- 25 g/1 oz cinnamon stick, broken up
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