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Classic
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page 151
drain. Make a strong sugar water and when cold, cover the peelings with it for 8
days. Then take the water and boil it with more sugar until thick when pour it
over the peelings while hot. Shake and skim, and preserve in jars.
Preserved ginger pears.
A peck of pears of rather a hard kind; peel and remove the kernels with a pen
knife from the stalk end. Then take somewhat less than a gallon of medium
quality syrup, and pour it in a kettle. Add to it the pears and a pound ginger,
chopped into quite small pieces. Boil it over a gentle fire and have it covered,
but shake it often and skim. If not strong enough add more ginger. Having boiled
until the pears feel soft, pick them up carefully and put them in a jar and pour
the juice over them through a strainer.
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