Preservation Pears Preserved

pears preserved.
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859)

Ingredients:

pears​

juice of a lemon​

hot thick syrup​

brandy​

Instructions:

Take pears when not too ripe, and set them over the fire in a sufficient quantity of cold water, letting them simmer but not boil. When they are sufficiently softened to yield readily to the pressure of the finger, take them out, peel them carefully, prick them with a pin, and put them on again in fresh water, with the juice of a lemon; let them boil rapidly, and when they are sufficiently done, so that a pin will pass readily through them without the least resistance, take them out, and put them into cold water. In the meantime, have ready some hot thick syrup, and having well drained the pears, pour it over them. Let them stand for twenty-four hours, and then give them a gentle boil. Take them again out of the syrup, and dip them in cold water; after which, pour hot syrup upon them, and when they have stood three days give them another boil; when cold, take them out, drain them, and put them into bottles; then thicken the syrup by a few boilings, and add an equal quantity of brandy. Filter the liquor through a bag, pour it over the fruit and tie down the bottle.​

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