Pickled Pears

• 2lb/1 kg plums
• 1 pint/500 ml

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