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Easy
By Mary Norwak
Published 1978
Peel and core the pears and cut into quarters. Put the sugar and vinegar in a pan and dissolve the sugar over gentle heat. Put the spices and lemon peel into a piece of muslin, crush them, and suspend the muslin bag in the saucepan. Put the pears into the vinegar and simmer until tender. Lift out the pears with a slotted spoon and pack into preserving jars. Remove the spice bag, and boil the li