Spiced Pears

The recipe called for large pears, but I used Seckel and cut the cooking time in half. Yes, I know the food colouring is considered tacky these days, but the recipe comes from the 1950 edition of the Betty Crocker Picture Cook Book and I was in a mood to do something colourful. If the food dye offends your sensibilities, feel free to omit it.

You Will Need:

6 large pears, or 12 miniature
1 1/3 cups sugar
1/3 cup water
2/3 cup vinegar (white)
1 1/2 sticks cinnamon
12 whole cloves
food colouring if desired

Carefully pare the pears and let sit in water that has been treated with a teaspoon of lemon juice.

In a small pot, combine everything else-except food colouring. Cook 20 minutes at a boil until thickened. Drain pears and pat dry. Add to syrup and cook 35-40 minutes for large ones, about 20 for small. Frequently spoon syrup over pears in pan and turn once in a while to coat.