1, soaked in salt water, cleaned and cored.

2, squeeze the juice, put the juice in a thick-bottomed pot without oil or water, first simmer over medium-low heat.

3, simmering to the obvious thick when changing to a small fire, pay attention to stirring, fast and good when it is easy to scorch oh. Simmer to the picture so it's almost, 5 pounds of simmering good about only 120ml. just simmered pear cream or? A certain fluidity, and so cooling refrigerated will be very sticky.