COMPOTE OF PEARS

Pare them, but leave on the stems. Lay them in a preserving-pan; and to a dozen moderate-sized pears, put half a pound of white sugar, a gill of water, and a few sticks of cinnamon, with some slips of lemon-peel. Simmer them till tender; and when half done, pour in a glass of port-wine. When quite done, take out the pears and lay them in a deep dish. Strain the syrup; give it another boil, and pour it over them.