Method
Peal the pears. Break the cinnamon stick in half. Take a large pan heavy based pan. Add all of the ingredients except the rosemary and pears. Bring slowly to the boil. Add the pears and simmer for 10 minutes. Add the rosemary sprigs and cook for a further 5 minutes. Using a slotted spoon transfer the pears, rosemary and spices to a sterilised jar. Return the liquid to the heat. Boil for 5 minutes. Remove from the heat and pour over the pears, rosemary and spices. Seal the jar. Store for up to 2 months in a cool dark place. Once opened, keep chilled and eat within 2 weeks.