1 1/2 cups (375 ml) water

1 1/2 cups (375 ml) sugar

1 tablespoon (15 ml) lemon juice

4 ripe but firm pears

In a small saucepan, bring the water, sugar, and lemon juice to a boil. Simmer for 2 to 3 minutes.

Peel the pears, being careful to keep the stalk. With a melon baller, core the pears from the base up, so as to keep the pears whole.

Place the pears upright in the simmering syrup and cook for about 20 minutes over low heat, according to the firmness of the pears, until tender with a knife. Remove from the heat, let cool, then refrigerate the pears in the syrup until completely chilled. Remove the pears and reduce the syrup until syrupy. Refrigerate or serve warm.

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