the boil before adding the fruit.
the syrup, once the fruit is added, must be kept to a simmer – one of soft bubbles just breaking the surface.
watch over the pears as they poach – not like a hawk, more like a mother sneaking a peep on a sleeping baby.
and if the syrup gets too hot and begins to bubble too much, simply pull from the heat, till the syrup cools slightly, and return to a gentle simmer.
once the pairs have become transparent, they are cooked. remove from the heat and allow them to cool completely in the liquid.
i know, it’s fussy right?
but then, the fuss pays off. and you have 