In a medium sauce pan combine the vinegar, water, honey, salt, and juniper berries. Bring to a boil over medium-high heat, stirring to dissolve the honey and salt. Boil for 2 minutes. Pour the hot brine into the jar with the pear spears, covering the pears completely. Add the rosemary sprigs. Cover the jars and cool at room temperature for about 4 hours. Pears may be used immediately or refrigerated for up to a month.