Ingredients
- one pound of sugar to two pints of water
- two pints of water
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Directions
Peel your pears, and throw them into cold water in a preserving-pan ; put them on to boil till tender ; then take them out with a strainer, and put them into cold water to cool; take them out and drain them, and put for every half-hun- dred of pears one pound of sugar to two pints of water. When it has melted put in your pears, and let them remain three or four hours in the syrup; then put them in cullenders or cheese vats, the stalk uppermost, and let them remain in a cool oven all night. The next day put them again in the syrup, and at night drain and put them into the oven ; repeat this process of alter-
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nately steeping and putting them into the oven for four days^ and the last time they will be quite dry. Pack them in bozes^ with layers of paper between them.