Now that pears are on the verge of ripeness, it’s time to put some up for baking and spooning atop those buttermilk biscuits you make on Sunday mornings. This recipe provides you with firm chunks of pear in a simple syrup that will keep just fine without processing for weeks and weeks if jars and lids are sterile and the syrup hot. For two quarts peeled, sliced, very firm pears, use a quart of sugar, and enough water to cover by an inch. Add lemon juice, if you like; ginger is a nice touch. Bring to a boil, reduce heat, and simmer until syrup thickens. While hot, ladle into hot sterile jars, cover loosely, and cool a bit before sealing.