Use large-fruited pears if possible. Cut the fruit in half and remove the core. To keep the color, put them on the spot in cold water with a little bit of juice of a lemon.
When all the pears are prepared, put them in boiling water and let them languish for 2-3 minutes. Cool briefly in cold water and then drain.
Boil the mixture of sugar, 1 l of water and old master and hot pour over the pears filled in jars form. Close jars tightly and place at 85 °C for 25 min.