8 medium pears, peeled, halved, cored.
Juice of one lemon.
150g Golden granulated sugar (or not golden).
450 ml white wine.
200 ml maple syrup (I didn’t add this, as didn’t have any, husband had eaten it all)
3 fresh bay leaves (or not)
1 cinnamon stick (or two, or three).

Put pears & lemon juice in a bowl & toss to coat.
Heat sugar, maple syrup, white wine, bay leaves & cinnamon stick & 300ml water gently in large pan. Dissolve sugar.

Add pears & juice, bring to boil, cover with greaseproof paper & lid & simmer gently for 15-20 mins, or until pears tender.I have a feeling this bit took longer than they said. And I had small pears.

Put pears into wide necked jars. Fill with the cooking liquor. If you are planning to actually bottle these, then you need kilner or some such jars. Then you need to go through the bottling process to preserve them. So good in the depths of winter. Oh & if you have left over liquor, DONT THROW IT AWAY. I froze several jars of it & used it, watered down, to make grown up jelly, studded with raspberries. Soooooo good.

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