Put all the ingredients except the pears and cloves into a pan

Cook on a low heat mixing constantly until the sugar has dissolved

Once it’s disolved , bring the pan to the boil then reduce to a simmer.

While it’s simmering, peel the pears with the stalks still on.

Push 2 cloves into each pear and place into the pan.

Gently simmer until they are cooked through but not too soft.

Use a slotted spoon to remove the pears from the hot vinegar mix and place them into warm sterilised jars

Boil up the syrup for 5 minutes and then pour into the jars - Leave for at least a month before opening. Keep for up to 12 months