Pears in Red Wine

• 6 lb/3 kg cooking pears
• 1/lb/450 g

Use small unripe pears, peel them and leave them whole with the stalks on. Pack into large preserving jars and divide the sugar between the jars. Half-fill the bottles with wine and top up with water. Put on the tops and stand the jars in the oven. Leave for 3 hours at 250°F/130°C/Gas Mark ½. Remove from oven and screw on tops tightly. Store in a cool dry place. To serve, drain the liquid from