too good to waste

I just canned several jars of spiced seckel pears. In the past, the syrup was just barely adequate to cover the jarred fruit, so this time I increased that part of the recipe.

As a result I had about a pint left over. Rather than discarding it (since it has a really good flavor) I jarred and processed it along with the pears. It should make a nice glaze for a spice cake this winter, or maybe I'll incorporate it into a cold-weather cocktail -- as a base for mulled wine, perhaps?