Mulled Pears

• 2/3 cup granulated sugar
• 2 cups cider (dry, medium, or sweet)
• 3 pounds, 6 ounces small pears
• Small handful of cloves
• 2 (2-inch) pieces of cinnamon stick

1. Preheat the oven to 300F.
2. Start by making a cider syrup: mix the sugar with 2 cups plus 2 tablespoons of water in a pan and bring slowly to a boil to dissolve the sugar.
3. Remove from the heat, add the cider, cover, and keep warm.
4. Peel the pears, keeping the stems attached.
5. As you do so, place them in a bowl of lightly salted water to stop them from browning.
6. When all the pears are peeled, cut them in half and stud each half with a clove or two.
7. Pack them into warm, sterilized jars (see p. 152), adding a piece of cinnamon to each.
8. Pears are very bottom-heavy, of course, and I find the best way to pack them is head to toe.
9. Bring the cider syrup to a boil and pour over the pears.
10. Cover the jars with lids, but do not fasten the clips or put on the screw-bands.
11. Place the jars 2 inches apart, in the oven for 1 hour (see p. 158).
12. Remove the jars, seal with the screw-bands or clips immediately, and place on a wooden surface, newspaper, or folded cloth.
13. Leave undisturbed until completely cool, and check the seal the following day (see p. 158).
14. Use within 1 year.
15. Try replacing the cider with red wine, and add a star anise to each jar if you like.

granulated sugar, cider, pears, handful of cloves, cinnamon stick

Taken from www.epicurious.com/recipes/food/views/mulled-pears-389444 (may not work)