[Sca-cooks] Candied fruits

[MD Smith]

Greetings to the List,

Since Devra mentioned candying pears, I thought I'd follow up with a few 
questions of my own.

How large a pear is practical for this? Does one leave the skins on and 
just stab the pears with a needle or something? How ripe should the 
pears be?

Is there any reason not to use a Teflon coated saucepan for this?

Thanks,

MD/Marged
with a whole bunch of D'Anjou pears staring at her . . .