Peel and cut the pears in halves, and pack as tightly as possible in an earthenware jar or casserole, with as much sugar as will be needed to sweeten them to desired taste, add half a teacup of water for each pound of pears, a few cloves, 2 or 3 bits of thinly peeled lemon-rind, and a little cochineal.

Cover the dish carefully, and bake in a cool oven for at least 6 hours. Serve with whipped cream.