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Peaches

I pound of sugar, I quart of water.

Pare the peaches, remove the stones, drop each half at once into cold water to prevent discoloration. Put the sugar and water in a porcelain-lined kettle, stand over the fire and stir continually until the sugar dissolves, boil and skim. Drain the peaches, drop them into the syrup, bring them quickly to the boil and then cook slowly until tender. Lift each piece carefully and arrange neatly in a jar. Then fill the jars quickly to overflowing. Seal and stand aside to cool.

Can pears in precisely the same way.