Persian Poached Pears

• 2 medium firm pears
• 1 vanilla bean
• 2-1/4 cups water
• 1/2 cup white grape juice
• 2 dried apricots, chopped
• 1 tablespoon sugar
• 1 tablespoon honey
• 1 lemon peel strip
• 1 whole clove
• 2 tablespoons chopped almonds, toasted

1. Core pears from the bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. Split vanilla bean and scrape seeds; set aside.
2. In a small saucepan, combine the water, grape juice, apricots, sugar, honey, lemon strip, clove, vanilla bean and seeds. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
3. Remove pears and apricots with a slotted spoon; cool slightly. Cover and refrigerate. Bring poaching liquid to a boil; cook until liquid is reduced to 1/4 cup. Discard the vanilla bean, lemon strip and clove. Cover and refrigerate for at least 1 hour.
4. Place pears on dessert plates. Drizzle with poaching liquid. Sprinkle with apricots and almonds.

firm pears, vanilla bean, water, white grape juice, sugar, honey, clove, almonds

Taken from www.tasteofhome.com/recipes/persian-poached-pears/ (may not work)