Peel the pears: try to keep the tail. If you are using large pears, halve or quarter them and core them.
Place the pears in clean, sterilised jars: the pears should be snug but not crushed.
Slice the ginger, but do not peel. Lightly bash the spices to release their aroma.
Over a medium-low heat, gently warm the cider vinegar, caster sugar along with the spices.
When the sugar is completely dissolved, pour over the pears, making sure to tap the bottoms of the jars to release any trapped air. Tightly seal with a lid, and leave to cool completely before storing in the refrigerator.
Leave to mature for at least 3 weeks before tucking in!
«The pears can be substituted for any firm fruits, such as apples, peaches and even cherries.»