Ginger Spiced Pears - Christmas Prep

I always love to make pickles or jam and edible christmas gifts like lemoncello, baileys marshmallows, Rum Coconut Ice. I usually make a tomato chilli jam or chutney, I have decided this year to try something a little different. Spotted this recipe in one of my favourite monthly food mags...

Makes: 2.5kg / 4lb 8 oz
Prep: 30 mins
Cook: 25 - 30 mins

NOTE: Store these away for Christmas to serve on the buffet table with all your festive cold meats and cheese.

500g/1lb 2oz granulated sugar
500ml/18fl oz white wine vinegarces
pared zest (use a vegetable peeler)
and juice of 1 orange
5cm piece ginger, thinly sliced (no need to peel)
3 bay leaves
1 tsp black peppercorns
1.5kg /3 lb 5oz small ripe pears

1. Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
2. Meanwhile peel, core and halve or quarter the pears depending on size. Add the pears to the pan and poach gently for 10 - 15 minutes until they are just tender. Remove with a slotted spoon and pack into a warm sterilised Kilner jars with rubber seals.
3. Boil the vinegar mixture hard to reduce by a third, then pour over the pears including the spices. The pears need to be completely covered with the liquid. Fit a rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

To sterilise your jars. Wash in Hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180oC/160oC fan/ Gas 4 for 10 mins. If your jars have a rubber seal remove before putting the jars in the oven to sterilise the seals, simply boil in water