2/3 cup white wine vinegar
1 cinnamon stick
1 1/3 cups ruby Port
7 just-ripe pears, peeled, cored, and cut into 8 wedges
1 cup light brown sugar
9 ounces ready-to-eat dried figs, halved
1 teaspoon mixed spice (blend of ground coriander, cloves, ginger, and nutmeg)
Put the vinegar, Port, and 2/3 cup water in a pan with the sugar and spices.
Stir, bring to a boil, then reduce the heat and simmer for 35 minutes.
Add the pears, bring back to a boil, and cook for 2 to 3 minutes. Transfer the pears to a bowl and stir in the figs.
Boil the liquid in the pan for about 10 to 15 minutes until halved in volume.
Pack the fruit tightly into warm sterilized jars, top off with the syrup, and seal.