2 c. cider vinegar
2 c. water
4 c. sugar
2 sticks cinnamon
2 (1 inch) pieces fresh ginger
2-3 tbsp. whole cloves
3 lb. pears, washed, peeled and with stems left on

Put the vinegar, water and sugar into a saucepan; add the cinnamon sticks, ginger, and 1 tablespoon of cloves. Bring slowly to a boil, and boil for 5 minutes.

Reduce heat and add pears, each stuck with 2-3 cloves. Poach until the pears are tender and almost transparent.

Pack into hot, sterile jars, cover with the strained syrup, and seal at once.

Store until ready to open and use for dinner.

Serves 8-10.