1 dozen stewing pears.
1 quart water.
1/2 pound loaf sugar.
2 inches cinnamon stick.
Peel the pears carefully and remove the cores, but leave them whole.
Dissolve the sugar in the water, using an enamelled stewpan, place the
pears in this and allow to simmer for two hours, keeping the lid on.
Remove the stewpan from the fire, and stand it on one side without the
lid until the pears are perfectly cold, then carefully lift them out
(they should be a beautiful red colour) into a glass dish. Strain the
syrup into a small stewpan, boil over a good heat for about fifteen
minutes (watching it carefully the latter portion), reduce to three
tablespoons, pour over the pears, and allow to thoroughly cool before