-ELAINE RADIS BGMB90B
2 c  Sugar; or to taste
1 1/2 c  Red wine vinegar;
-at least 5 % acidity
1    Stick cinnomon
6    Allspice berries
3 lb Seckle pears; or other small
-pears
4    Cloves
-boiling to cover

Combine the sugar, vinegar and spices in a nonreactive pot. Cover and bring
to a boil; boil lightluy for about 5 minutes until sugar disolves. Add the
pears and enough boiling water to cover them. Lower the heat and poach the
pears for 5 to 7 minutes, until tender. Do NOT LET THEM GET MUSHY.

Remove the pears with a slotted spoon and put thenm in a covered container.
Reduce the syrup over high heat until it is thickened. Let the syrup cool
and then pour it through a seive over the pears. Serve them at room
temperature or warm. They will keep for weeks in the fridge.