• 2¼ pounds firm pears
• 1½ cups apple cider vinegar
• 1½ cups red wine
• ⅔ cup sugar
• ½ cup honey, preferably acacia
• Peel of 1 lemon, removed in 1 strip
• 1 vanilla bean, split
• 2 cinnamon sticks
• 4 cloves
• 10 peppercorns

Peel the pears but leave the stem on.

In a large pot, mix together all the ingredients except for the pears. Bring to a low boil and add the pears. Simmer for 10 to 15 minutes. Remove pears with a slotted spoon and place into sterilized canning jars.

Over medium-high heat, reduce the liquid until it becomes syrupy. Strain, and pour over the pears. Seal with sterilized lids. Process in a boiling water bath for 20 minute. Allow to sit for a least 1 month before using.