Make a syrup, allowing three-quarters of a pound of sugar to each pound

of the pears. If brown sugar is used for the syrup, clarify it, then put

in the pears, and boil them till soft. A few slips of ginger, or

powdered ginger, tied up in bags, and boiled with the pears, gives them

a fine flavor. Choke and vergouleuse are the best pears for preserving.