Earlier I submitted an iced peaches recipe based upon my landscape gardening research from the early nineteenth century. I have played further with that recipe here adapting it to the pears which I have. The pears must be ripe for eating. Use the kind you love, whether it be anjou, bosc, barlett or other variety. I prefer a soft, juicy pear for this recipe. If you select seckel, then you will need 4; then use both halves for a portion.

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