4 pears, peeled, halved and cored
1 oz (25 g) preserved ginger, sliced
8 vine leaves
1 pint (600 ml) sweet cider
2 oz (50 g) caster sugar
1. Sprinkle the pear halves with lemon juice. Divide the ginger and cloves equally between them. Put the halves back together and wrap in vine leaves. Pack tightly into a dish and pour over the cider.
2. Cover and bake at Mark 3 (170°C) 325°F for 30 minutes or until the pears are softened.
3. Leave to go cold then strain off the cooking liquid and boil with the sugar for 15 minutes, or until reduced too quarter.
4. Serve cold with pears.
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