Peel the pears and cut into quarters. Remove the cores.
Put the sugar, water and white wine in an enamel or stainless steel pan over a high heat. When it comes to a boil, add the pear slices and simmer over a low heat.
Skim off the scum occasionally, and simmer for 20 minutes while spooning the liquid over the pears occasionally. Turn the heat off and add the rum. Leave to cool.
To store, pack the pears and the boiling liquid into jars that have been sterilized in boiling water. They will keep in the refrigerator for a week or so.
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