Bring all the ingredients for the syrup to a boil, stir gently until the sugar is dissolved and lower the heat, allowing the mixture to infuse. Peel the pears and add to the syrup. Allow them to cook for 30 minutes and then remove them. (The longer you let them stay in the syrup, the darker they will become). Strain the syrup and reduce to at least half its volume, or until you like its consistency as a sauce, but note that once cooled it will thicken considerably more. Leave to cool.
You can also preserve the pears in this syrup: add at least 7–8 uncooked pears in a sterilised 2-litre (8-cup) preserving jar. Add the unreduced syrup. Cover with the lid and cook the jar immersed in a tall pan for approx. 30 minutes. Pears can be processed both savoury and sweet. A savoury example is provided below, and when sweet they taste good with vanilla cream,
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