Stewed Pears. ✠
If small and ripe, cut out the blossom-end, without paring or coring; put into a saucepan, with enough water to cover them, and stew until tender; add a half cupful of sugar for every quart of pears, and stew all together ten minutes; take out the pears, lay in a covered bowl to keep warm; add to the syrup a little ginger or a few cloves, boil fifteen minutes longer, and pour over the fruit hot.