Pears In Madeira

• 1 1/4 cups Madeira or dark cream sherry
• 1 7/8 cups caster sugar
• 2 lemons
• 1 vanilla pod split
• 6 pears firm under ripe

1. Pour the Malmsey and 150ml water into a pan and add the caster sugar lemon and and vanilla pod.
2. Heat gently on the simmering plate until the sugar is dissolved and boil for 3 minutes.
3. Set aside.
4. Decorate the pears by using a canelle knife to etch spirals or stripes into the skin of the fruit retaining the stalks.
5. Stand the pears in the smallest saucepan that will take them.
6. Pour the syrup over the top and tuck the lemon rind and vanilla pod among them. Cover tightly bring to the boil and cook on the floor of the simmering oven until tender anything from 30 minutes to 1 hour depending on the ripeness of the pears.
7. Lift the pears out of the syrup and set aside. Boil syrup hard on the boiling plate for 5 to 8 minutes until reduced by half.
8. Strain over the pears. Serve at room temperature with ice cream

madeira, caster sugar, lemons, vanilla, under ripe

Taken from www.yummly.com/recipe/Pears-In-Madeira-1668301 (may not work)