1tspSuperValu Whole Black Peppercorns
Remove the zest from the lemon and place in a pan with the lemon juice, cloves, peppercorns, allspice, ginger, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears and drain.
Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
Spoon the fruit into warmed sterilised jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.