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Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.