Put peeled pears in a stone pan with water, let them simmer till they
are soft, skim them, and when cold simmer them for about ten minutes in
a syrup made of three parts by measure, of water, and one by weight of
loaf sugar, let them remain in the syrup till the next day; then pour
off the syrup from the pears, simmer them again for about ten minutes,
and repeat the simmering in the syrup three or four times successively.
They are usually coloured red by powdered cochineal, a small portion of
which is added during the boiling process. Some persons add cinnamon,
and other spices, and a portion of port wine. If the pears be not
intended to keep, they may be simmered till done in a syrup, composed of
one pound of sugar and three pints and a half of water.