• 3 1/4 cups sugar
• 3 tablespoons fresh lemon juice
• 2 large Bosc pears (about 1 1/4 pounds total), peeled, cored and cut lengthwise into 1/2 inch slices
• 1 medium pineapple, peeled, cored, and cut into 1-inch cubes
• 4 tablespoons dry mustard
• 4 tablespoons dry white wine

Line a baking sheet with parchment paper.

In a large saucepan, combine 1 1/4 cups sugar, 1 cup cold water and lemon juice; bring to a boil and cook, stirring occasionally, until liquid is clear and slightly reduced, about 5 minutes.

Add pear, reduce mixture to a simmer, and cook, stirring occasionally, for 10 minutes. Remove mixture from heat and let rest for 5 minutes. Return mixture to a simmer and cook until pear slices are tender yet still hold their shape, about 10 minutes more.

Set a fine-mesh sieve over a large bowl; drain pear, reserving syrup. Transfer pear slices to prepared baking sheet and cool to room temperature, about 15 minutes.

In a second large saucepan, combine remaining 2 cups sugar and
1 1/2 cups cold water; bring to a boil and cook, stirring occasionally, until liquid is clear and slightly reduced, about 5 minutes. Add pineapple, reduce mixture to a gentle simmer and cook, stirring occasionally, for 15 minutes. Remove mixture from heat and let rest for 5 minutes. Return mixture to a simmer and cook until pineapple is semi-translucent, about 10 minutes more.

Set a fine-mesh sieve over a second large bowl; drain pineapple, reserving syrup. Transfer pineapple to prepared baking sheet and cool to room temperature, about 15 minutes.

In a bowl, whisk together 3⁄4 cup of each of the reserved syrups (to make 1 1/2 cups combined syrup); discard any remaining syrup.

In a small saucepan, whisk together mustard and wine. Set over medium-high heat and cook, whisking constantly, until mixture is thick and smooth, about 3 minutes. Add mustard mixture to reserved syrup mixture and whisk well to combine.

Gently stir together fruits; transfer to a 4-cup heatproof glass jar with a lid. Pour syrup over fruit, seal jar, and refrigerate for at least 6 hours or up to 10 days.