Vanilla & Wine Poached Pears

• 1 bottle (750ml Size) White Wine Riesling
• 1 cup Water
• 3/4 cups Vanilla Sugar (or Plain Granulated Sugar)
• 1 whole Vanilla Bean, Split And Pulp Removed
• 4 whole Firm Bosc Pears, Peeled Leaving Stem Intact (Anjoy Or Barlett Are Fine Too)
• Fresh Mint For Garnish

1. Add the wine, water, vanilla sugar, vanilla bean and pulp to a 3- or 4-quart saucepan. Heat on medium-high and bring to a boil.
2. While the wine mixture is heating up, core the pears from the bottom to remove all seeds. Once the wine is boiling, reduce the heat to medium-low and gently add the pears to the saucepan. Cover and cook for 30 minutes or until the pears are tender but not mushy. Maintain a gentle simmer while cooking the pears. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
3. Remove the vanilla bean from the wine mixture and increase the heat to high. Reduce the syrup to approximately 1 cup of liquid, approximately 20-25 minutes. Do not allow the syrup to get dark brown. Remove it from the heat and place in a heatproof bowl and refrigerate for at least an hour or until cool.
4. Remove the pears from the refrigerator and spoon the sauce on top. Serve whole or sliced with a small scoop of vanilla bean ice cream if desired. Drizzle extra sauce on top of the ice cream.
5. To garnish, make a small whole in the top near the stem. Insert a fresh sprig of mint and serve.
6. (Adapted from a recipe by Alton Brown on Foodnetwork.com 2005)

water, vanilla sugar, vanilla bean, fresh mint for

Taken from tastykitchen.com/recipes/desserts/vanilla-wine-poached-pears/ (may not work)