I know you ladies are busy making Pear Butter,But try a few pears with this recipe for something different. Its great with cheese,Ham or cut into slivers in a salad with walnuts,crispy bacon,spinach leaves and vinaigrette; This quantity makes one litre.

450g granulated sugar  (1 lb or about 2 cups)
400ml cider vinegar       (1 3/4 cups)
1 tsp cloves
1 tsp allspice berries
1 small cinnamon stick, broken in half
4 pared strips lemon zest
2 rosemary sprigs
750g small Rocha or Conference pears, peeled  (1 3/4 lb or about 5 pears)

Method

1. In a large, heavy-based pan, stir together all the ingredients except the rosemary and pears and bring to the boil slowly.
2. Add the pears and simmer for 10 minutes; throw in the rosemary sprigs and cook for a further 5 minutes, until the fruits are just tender. Using a slotted spoon, transfer the pears, rosemary and spices to the sterilised jar. Return the pickling liquid to the heat and bubble away for 5 minutes, uncovered.
3. Pour over the pears, rosemary and spices, then seal. When cold, store for up to 2 months in a cool, dark place. Once opened, keep chilled and eat within 2 weeks.