- 300 g (10½ oz) ripe (but on no account overripe) William pears
- 2 lemons
- Peel the pears, cut them into quarters and core them. Rub the pieces of pear all over with half a lemon to keep them white.
- Put the quartered pears in a small saucepan with the sugar and just cover with cold water. Poach gently at a slow simmer for 10–15 minutes.
- Take out the pears and reduce the cooking liquid by boiling until it starts to thicken an