- 3 cups sugar, divided
- 3 cups water
- 6 medium halved or quartered, peeled, cored pears
- 1/2 cup thinly sliced and seeded lemon
Combine 1 1/2 cups sugar and water in a large saucepot. Cook rapidly 2 minutes. Add pears; boil gently 15 minutes. Add remaining sugar and sliced lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent. Cover and let stand 12 to 24 hours in a cool place. Remove pears from syrup, set aside. Cook syrup 5 minutes or longer, to thicken. Remove from heat. Skim foam if necessary.
- Cut fruit
- Help measure ingredients