Preparation time: 15 minutes
Cooking time: 30 mins
Makes 1 large jar

Pour the vinegar and scant ½ cup (3½ fl oz/100 ml) of water into a heavy stainless steel saucepan, add the sugar, and heat gently to dissolve the sugar. When the liquid comes to a simmer, add the cinnamon, coriander seeds, saffron, and pears, and poach for about 20 minutes or until they become soft but still hold their shape. Remove the pan from the heat and let the pears cool in the poaching liquid for 10 minutes. Put the pears into a sterilized 1-quart (1¾ pint/1 liter) jar, ladle in the poaching liquid to cover, leaving a ½ inch (1 cm) head space, let cool, cover, and seal. Store in the fridge for up to 1 month.