Pears wash, peel and stems, cut in half lengthwise, remove the inside. In principle it is possible not to peel the skin. To ensure that they are not dark we have to put them in a citric acid solution (0.5 teaspoon to 1 liter of water). To fire put the bowl with the citric acid solution (0.5 teaspoon to 1 liter of water), bring to boil and reduce fire to minimum, to shift back the pears and stand 15 minutes (to boil with pears should not!!!). Then pears put into cold water with citric acid (this is the third bowl with the lemon solution).

Sugar syrup: sugar 350g + 650g of water bring to boil, boil for 15 minutes, drain. Remove from heat, pour because the banks need the syrup at a temperature of approximately 60 degrees. Pears put into sterilized jars cut down, put the crust of a lemon - 3-4cm. You have until the neck of the can to the middle banks. Pour over the syrup cans

Banks with the syrup place in a saucepan with water (I pour hot water from the tap) at the bottom of the pan is a must!!! put a folded in several layers of cheesecloth or fabric. Put on medium heat until boiling, at 100 degrees 0.5 liter jar - 10 min to sterilize, 1l - 15 min.

Then banks are sealed and turned upside down to cool at room temperature (wrap is not necessary)

Bon appetit!