Spiced pickled pears

Place all ingredients, except pears, in a large, heavy-based pan. Heat gently until the sugar has dissolved, then bring to the boil.
Put pears in an earthenware bowl and pour boiled liquid over. Cover and leave overnight.
Strain off the liquid and boil for 10-15 minutes to reduce to about 425 ml. Pour back over fruit and set aside for 12 hours.
Bring fruit and liquid to boil and cook for 1 minute.
Remove pears with a slotted spoon and pack into clean, hot and dry preserving jars.

Bring syrup back to boil and pour over pears. Seal jars immediately. Allow to cool. Store for at least 3 weeks before using and keep for up to 6 months, refrigerating after opening.
Makes 1 litre.