Peel and core large pears and boil them in a mixture of half water and half honey. They may also be boiled in a sugar syrup made from 5 glasses water for every 1 lb sugar. When the pears can be lightly pierced with a straw, remove them with a slotted spoon, flatten them, sprinkle them with sugar, place them on a dripping pan covered with straw, and set in the oven after baking bread. [Meanwhile, continue to cook other pears in the syrup.] After removing some pears from the syrup, drop in others until the syrup is reduced to the thickness of honey. Remove the pears from the oven, dip each into that same syrup, and return to the oven. Repeat this 3–4 times. The last time, dip the pears into the syrup and sprinkle lightly with cinnamon. Store in jars.