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A recipe for pear honey that was posted in the Dave's Garden Canning, Freezing, and Drying discussion forum (for subscribers), and friends with prolific pear trees, started an annual fall canning event for me. Many people contributed to the thread by posting comments about their positive experience with the recipe, along with tips and advice from similar recipes, and eventually a more no-fuss oven-roasted method developed.
The honey recipe yields an extra bonus treat of sugar-glazed pear pieces that are strained out of the finished product. When allowed to dry for a while, the fruit bits essentially became candied, or glace' (glazed) fruits, which are traditionally very time-consuming to make. The candied fruit can be eaten out of hand as a snack, or used in fruitcakes, cookies, muffins, and other desserts.
Any type of common pear, Pyrus communis, should work fine for the following recipes. I prefer the pears to be fully ripe, but they seem to make a darker honey and candy.
The Original Pear Honey Recipe
Here is an excerpt from the pear honey thread that includes the original recipe, if you would prefer it after reading the modified version.
I found a couple pear syrup recipes that used no sugar. One was from France called Liege Syrup that cooked pear, or apple, juice in a copper kettle down to syrup, then sealed it into stoneware pots or glass jars. It was said to keep well for several years. 
The other recipe was from Germany called Pear Molasses.  The juice was extracted from 1-1/2 pounds of bruised pears and/or apples and allowed to simmer on the stove until the liquid thickened to the consistency of molasses, yielding approximately 1/2 cup. It is used as a spread on toast (like jelly), or to sweeten and add flavor to other goods. The recipe claimed the molasses would keep very well without further sterilization.
Oven-Roasted Pear HoneyThe following is the modified, no-fuss, oven-roasted version of the pear honey recipe.
The Candied Pear Remains
Because there was no waste with the little pear bits serving as candied delicacies, this made the pear honey recipe irresistible.
Wait, there's more!
Pears are closely related to apples, so many things that are done with apples can be done with pears. For instance, you can make pear cider that can be made into hard cider, which in turn can become pear vinegar. Pear vinegar can also be made using the cores (without the seeds) and peelings, a third treat from your effort, while utilizing nearly every scrap of the fruit that you harvested!
I am just now experimenting with the fascinating world of making vinegars myself, so I am waiting impatiently for the pear vinegar to mature. Until I can write about my vinegar ventures, here are a few pages to get more information:
 The Gardeners and Farmers of Terre Vivante, Preserving Food Without Freezing or Canning (White River Junction, VT: Chelsea Green, 1999), Liege Syrup, 148.
May your harvests be fruitful!