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Crystallized Fruits: Drain

Drain pears, cover with cold syrup, and leave for twenty-four hours. Drain syrup from pears, add one cup sugar, bring to boiling point, cool, and pour over pears. Again let stand for twenty-four hours, drain syrup, add one cup sugar, bring to boiling point, and pour over the pears while hot. Again let stand for twenty-four hours, drain off syrup, and cook until it spins a long thread. Add pears, let them boil for one minute, and return both fruit and syrup to the crock for another twenty-four hours. Drain syrup, cook to 228 degree F., add pears, let them boil once, remove from syrup, let fruit dry, and it is ready for use.