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.
Hard pears may be used for this purpose. Pare, core and cut into fine shavings. Weigh and to each pound of fruit allow one pound of sugar, one ounce of green ginger root, and the juice of half of a lemon. Save the rind. Place the pear chips in a porcelain-lined kettle, and add the sugar and lemon juice, and let stand overnight or for several hours at least. Simmer the ginger root and the lemon rind in the sugar and vinegar for about thirty minutes. Cook the pear chips in this until transparent, and there is a thick syrup formed around them.
Fill glass jars, and seal while hot.