30 sm. pears
2 c. vinegar
3 sticks cinnamon
1 tbsp. whole allspice
4 1/2 c. sugar
1 c. water
1 tsp. whole cloves

Wash pears and scrape out blossom end. Leave stems intact. Prick skins with fork and cook in enough boiling water to cover for 10 minutes; drain. Meanwhile, broil sugar, vinegar, water, and spices together for 5 minutes. Let stand in syrup overnight. Next day, drain off syrup and save. Pack pears into 3 to 4 jars. Cook syrup to boiling point. Pour over pears and seal. Let stand several weeks before using.