Spicy Pear Preserve with Whisky

While I was in Hungary, I was lucky to enjoy some fragant sour cherry and plum preserves togther with chicken liver and mashed potatoes. That is an unbeatble combination and no fancy food can compete. As the mentioned fruits are not in season at the moment, I decided to prepare some pear preserve that will just be gorgeous with veal liver. I am pretty inexperienced with preserves, therefore I am thankful for any advice. I indeed received some of them, but then I decided to do it the same way the pickled cucumbers. By the way those turned out perfectly crisp, but I must make some changes, because it was not sour enough, at least according to my taste and some of the spices I am also going to remove when I make it again. But back to the pears! I think it was a great idea to add whisky, however port wine would be a winner too!

Ingredients:
1500 g pear
2 lemons
1 vanilla pod
3 cardamoms
5-6 sichuan pepper
1 clove
2-3 allspice
1 small piece of cinnamon
100 ml bourbon whisky
500 g sugar
700 ml water

Peel and dice pears and keep it in lemon-water so they don't get brown. Bring water together with sugar, whisky and spices to the boil. Put diced pears in jars, pour hot syrup over it and close the jars. Cook jars in 90°C warm water for 20-25 minutes.