2 cups sugar 1 cup apple cider vinegar 1 tablespoon whole cloves 1 small cinnamon stick, broken in half 1 teaspoon white peppercorns Juice of 1 large lemon 16 to 18 small Seckel pears, ripe but not soft

Step 1 Combine the sugar, vinegar, cloves, cinnamon and peppercorns in a medium saucepan with one-half cup water. Bring to a boil, stirring. Lower the heat and simmer, stirring occasionally, until the mixture is syrupy, about 15 minutes.

Step 2 Stir the lemon juice into a bowl of cold water. Peel, halve and core the pears and place them in the lemon water to keep from turning brown.

Step 3Place the pears in the pan with the syrup. Cover and cook over medium heat, turning occasionally, until tender, about 15 minutes.

Step 4Cool the pears in the syrup, then transfer both to a bowl. Chill overnight before draining and serving.

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