Blushing Anise Pears

I gave this one a try from Food and Drink although I was doubtful.  I am so glad I did.  This is a really nice addition to any meal.  I did not put in the Anise stars but followed the recipe other than that.

1 tbsp fresh or bottled lemon juice (I like fresh)
6 or 7 small firm pears such as Seckel, about 1.5 kg
2 cups raspberry vinegar
1/2 cup white wine vinegar
2 cups lightly packed brown sugar
Juice and thinly grated rind of 1 lemon
2 tsp pickling salt (I used Kosher)
1 tsp garam masala spice blend
4 sticks cinnamon, 2 inches each
8 star anise stars

1. Fill a sink or large bowl with cold water and add lemon juice.  Peel and cut pears in half leaving the stem intact on one half.  Core and remove blossom ends and drop pear halves into water as each is trimmed.
2. Combine raspberry and white wine vinegars in a large saucepan and heat over medium high.  Stir in sugar, lemon juice lemon rind, salt and garam masala and bring to a gentle boil, stirring until sugar dissolves.  Drop 6 pear halves into the vinegar mixture and pack into the bottom of 4 wide mouth pint jars, each holding 2 cups.  Slide 1 stick of cinnamon and 2 star anise stars down the inside of each jar.  Boil remaining pear halves for 3 minutes and finish packing jars, leaving slightly more that 1/2 inch headspace.
3. Pour hot vinegar syrup over pears in each jar leaving a 1/2 inch headspace and making sure that the fruit is covered with syrup.   Cap and set aside to cool completely.  Label and store in the refrigerator for up to 2 months.

Makes about 8 cups

Uses ans an appetizer or dessert

Garnish roast lamb or pork

Chopped with walnuts and semi soft cheese for canapés