10 med. size Asian pears, peeled
1 c. pear juice
3/4 c. sugar
1 c. water
1/4 c. rice vinegar, or other mild vinegar
1/2 lg. orange
1 lemon
1 c. golden raisins
2 tbsp. chopped candied ginger
1/8 tsp. ground ginger
1/4 tsp. allspice
Salt and pepper to taste (optional)
1 1/2 c. light brown sugar, not packed

Set aside all but one peeled pear. Mix sugar and water and bring to a boil. Lower heat. Cut pear into chunks (discard core), add to syrup. Cook until pear softens and flavors syrup. Remove from heat and mash fruit. Add vinegar.

While syrup is cooking, core pears and chop coarsely, or dice. Use food processor to finely chop lemon and orange, including peels. Coarsely chop raisins, and cut ginger into small pieces.

To finished pear syrup, add diced pears and chopped citrus, raisins and ginger Mix in spices and brown sugar. Cook over moderately low heat, stirring until sugar is dissolved. Bring to a boil, then simmer, stirring occasionally for 1 hour, or until it is thick and a small spoonful holds its shape on a saucer. Makes about 6 cups; keeps refrigerated 1 week. May be preserved using a hot water bath method.