Now for another way of cooking pears as they should be, to be "not
like other folks'" pears: let me suggest that you get inexpensive, oh
very inexpensive claret in which to stew pears the next time you see
fit to have them. Stew them till tender, then take them out and add to
the claret what sugar you think is needed to have it sweet enough
when it is boiled down to about one-half the original quantity. Pour
over the pears and let cool before serving. Sublimate this idea, if
you see fit, by sprinkling in chopped almonds or chopped pistachios or
any other little pleasantry that occurs to your inventive
genius,--that is, if you've an inventive genius that is to be trusted.
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