Ingredients

6 medium-size fresh but firm Bartlett pears, peeled, cored and quartered
Juice of half a lemon
1 cup honey
2 1/2 cups water
1/2 cup cider vinegar
1 (1-inch) piece cinnamon stick
3 cloves

Directions

Place the pears in a large bowl and sprinkle with lemon juice. Let stand 5 minutes. In a large saucepan, combine honey and water and bring to a boil over medium heat, stirring until the honey is dissolved, for approximately 5 minutes. Add the pear quarters to the pan in 1 layer and cook at a medium boil until the pears are just tender, about 5 minutes.

With a slotted spoon transfer the pears to a bowl. Add vinegar and spices to the syrup and bring to a boil, stirring. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and allow the marinade to cool to room temperature, then strain it. Arrange the pears into two sterilized 1-quart jars and pour the marinade into the jars to submerge the pears. Seal the jars and refrigerate for 3-4 days; by that time the pears should be ready to eat. — Gordan Giricek