These are great as presents and a welcome addition to any cheeseboard,  plate of roast goose or pork and in cheese toasties.

You will need:
8 pears
500ml white vinegar
1 cinnamon quill
8 cloves
Peel from 1 lemon
300g Demerara sugar
6 allspice berries
1 teaspoon of mustard seeds
1 teaspoon of pink peppercorns
2 star anise
1/4 teaspoon of mustard powder

Add the ingredients to a large pan (not the pears) and simmer gently until the sugar has dissolved
Peel, core and halve the pears and add to the pan
Simmer for 15-20 minutes until the pears are tender, but not falling apart
Lift the pears out and place in a sterilised jar
Boil the liquid for 15 minutes to reduce and intensify
Pour over the pears, leave to cool and keep in a cool dry place for a month before opening