Take large fine juicy pears that are all perfectly ripe, and pare them smoothly and thin; leaving on the stems, but cutting out the black top at the blossom end of the fruit. As you pare them, lay them in a pan of cold water. Make a thin syrup, allowing a quart of water to a pound of loaf-sugar. Simmer the pears in it for about half an hour. Then put. them into a tureen, and let them lie in the syrup for two days. There must be syrup enough to cover them well. After two days, drain the syrup from the pears, and add to it more sugar, in the proportion of a pound to each pint of the thin syrup. Stir in a very little beaten white of egg, (not more than one white to three or four pounds of sugar,) add some fresh lemon-peel pared thin, and set the syrup over a brisk fire. Boil it for ten minutes, and skim it well. Then add sufficient lemon-juice to flavour it; and put in the pears. Simmer them in the strong syrup till they are quite transparent. Then take them out, spread them to cool, and stick a clove in the blossom end of each. Put them into glass jars; and having kept the syrup warm over the fire while the pears were cooling, pour it over them.
If you wish to have them red, add a little powdered cochineal to the strong syrup when you put in your pears.