Pear Conserve

4 pounds of Anjou pears, cored, peeled and cut into 1 inch pieces
½ cup fresh lemon juice (or more, to taste)
½ cup honey or to taste
½ teaspoon ground cloves
2 teaspoons ground cinnamon
½ cup dried currants

In a large saucepan, cook pears, lemon juice, honey, cloves and cinnamon over moderate heat, stirring until liquid begins to bubble.  Simmer, stirring occasionally, until mixture is thickened (this can take anywhere from 45 minutes to 1½ hours for reasons that elude me but there it is).  Add currants and simmer, partially covered, for 15 minutes, stirring occasionally. 

Transfer to a bowl.  Cool.  Chill overnight.  Can be made a week in advance.


Adapted from Gourmet, November 1984