4 cups chopped peeled Bartlett pears (about 4 medium pears)
2 cups granulated sugar
¼ cup firmly packed brown sugar
⅓ cup water
⅛ teaspoon ground nutmeg
2 whole star anise pods
2 (3-inch) sticks cinnamon
Instructions
In a large stainless steel saucepan, combine lemon slices and lemon juice. Add pears; toss to coat. Add sugars and all remaining ingredients, tossing to combine. Bring to a boil over medium-high heat. Boil, stirring frequently, until very thick, about 30 minutes. Remove lemon slices, star anise, and cinnamon sticks. Let cool to room temperature. Store in airtight container at room temperature for up to 5 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cornmeal-pound-cake-spiced-pear-preserves/