6 firm fresh pears
2 c. cold water
Juice of 1 lemon
3/4 c. sugar
2/3 c. cointreau

Peel, quarter and core pears. Immediately put them into cold water with lemon juice while you bring 2 cups water and the sugar to a boil. Boil 5 minutes. Add pears and cook until fork tender. Pour pears and syrup into a serving bowl. Let cool. Add cointreau and continue to cool, occasionally spooning the syrup over the pears. Serve chilled. Serves 6. Good with a heavy meal.