Mulled Pears

Method

Preheat the oven to 150°C/Gas Mark 2.

Start by making a cider syrup: mix the sugar with 500ml water in a pan and bring slowly to the boil to dissolve the sugar. Remove from the heat, add the cider, cover and keep warm.

Peel the pears, keeping the stalks attached. As you do so, place them in a bowl of lightly salted water to stop them browning. When all the pears are peeled, cut them in half and stud each half with a clove or two. Pack them into warm, sterilised jars, adding a piece of cinnamon to each. Pears are very bottom-heavy of course, and I find the best way to pack them is head-to-toe.

Bring the cider syrup to the boil and pour over the pears. Cover the jars with lids, but do not fasten the clips or put on the screw-bands. Place the jars 5cm apart, in the oven, for 1 hour.

Remove the jars, seal with the screw-bands or clips immediately and place on a wooden surface, newspaper or folded cloth. Leave undisturbed until completely cool and check the seal the following day. Keep for up to 12 months.

Variation

Try replacing the cider with red wine and add a star anise to each jar if you like.