2 c. sugar
1 c. water
6-8 fresh, firm winter pears
3 or 4 slices lemon
2 tbsp. chopped preserved ginger

In a wide, flat bottomed kettle, make a syrup of the sugar and water, boiling until it threads. Peel, halve and core the pears and drop the halves into the hot syrup, being careful not to crowd them too much. Simmer gently until the pears are transparent, then add the slices of lemons and the 2 tablespoons chopped preserved ginger. Cook about 5 minutes longer, remove from heat and chill. Dip the syrup over the pears in order to give them an attractive glazed appearance. Delicious with ham.