This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Use carefully selected large pears, peel, quarter, and core; then cut up into eighths. To each seven pounds of the fruit use six pounds of granulated sugar, three lemons, and several pieces of green ginger root. Place the pears and sugar in alternating layers in a preserving kettle, and let stand overnight. In the morning place in the oven long enough to melt all the sugar, and pour off; then add to the juice all the grated yellow rind of the lemons, and the bits of ginger root. When boiled to a thick syrup remove the ginger root, and add the pears, and simmer slowly until transparent, and a golden color. Fill into jars. Boil the syrup down a little more, and pour over the fruit.