Spiced sickle pears

20 servings

Ingredients

Quantity Ingredient
-ELAINE RADIS BGMB90B
2 cups Sugar; or to taste
1½ cup Red wine vinegar; at least 5 % acidity
1 Stick cinnomon
6 Allspice berries
3 pounds Seckle pears; or other small pears
4 Cloves boiling to cover

Directions

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.

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