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Baked Preserved Pears

Any small, hard pears may be baked for preserving with the best results. Place in layers in a crock with some lemon peel; cover with water and molasses, half and half; set on the back of the stove all night and bake all next day in a slow oven. Longer cooking will not impair but improve if done slowly enough. The fruit will become dark red in colour. Cook down the syrup; pour over the pears when done and the fruit has been placed in heated jars.