Advertisement
Easy
By Mary Norwak
Published 1978
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