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 the pears and simmer the liquid until it forms a thin syrup. Pour over the pears and serve cold.
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