Pickled Pears and Cranberries

Instructions

1. 1

   On a work surface, cut the pears in half. Remove the core and cut each half into 6 long wedges. Place the pears in a 4-cup (1 litre) glass jar. Add the ginger and cranberries.

2. 2

   In a small pot, bring the remaining ingredients, except for the crackers, to a boil. Simmer for 2 minutes or until the honey has melted. Pour the boiling liquid into the jar over the pears. Let cool. Cover and refrigerate for 8 hours or overnight. Remove and compost the star anise, cinnamon stick and bay leaf (see note).

3. 3

   Serve with a selection of cheese and cold cuts. Serve with the crackers. The pickled pears and cranberries will keep for 1 month in the refrigerator.