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Mrs Beeton's stewed pears

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For this recipe, it is best to choose underripe pears.

Pare the pears, halve them, remove the cores and leave the stalks on, put into a lined saucepan with the above ingredients (whole cloves and allspice) and let them simmer very gently until tender, which will be from 3-4 hours according to the quality of the pears.
They should be watched, and when done, carefully lifted out onto a glass dish without breaking them.
Boil up the syrup quickly for 2-3 minutes; allow it to cool a little, pour it over the pears and let them get perfectly cold.
To improve the colour of the fruit, a few drops of cochineal may be added, which enhances the beauty of this dish.
The fruit must not be boiled fast, but only simmered, and watched that it be not too much done.