Peel, halve, core, and cut pears into wedges, placing wedges in an ascorbic acid solution as you slice them to prevent browning.
For syrup, in a 6- to 8-quart heavy pot combine the water and sugar. Cook and stir over medium heat until sugar is dissolved. Drain pears; add pears to syrup in pot. Return to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until pears are nearly tender, stirring occasionally.
Place 1 cinnamon stick, 1 tablespoon ginger, and 2 teaspoons cinnamon candies in each of six hot sterilized pint canning jars. Ladle hot pears and syrup into jars with spices, leaving a 1/2-inch headspace (there will be syrup left over). Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.