Pears in Red Wine Glaze

• 8 ripe, unblemished pears with stems
• Juice of one lemon
• 1.5 liters dry red wine, about 6 cups
• 1 cup sugar
• 1 vanilla bean or 1 tablespoon vanilla extract
• 1/4 cup cognac

1. Peel pears.
2. Using point of swivel-bladed potato peeler, scoop out core from bottoms.
3. Hole should be no more than 1/2 inch in diameter.
4. Place pears in bowl of cold water to which half of lemon juice has been added.
5. Bring wine, sugar and vanilla to simmer in a 3-to-4-quart saucepan.
6. Drain pears, place in simmering wine standing upright and cook gently about 15 minutes, until they are tender but still hold shape.
7. Using slotted spoon to drain well, remove pears to serving dish that will hold them standing upright.
8. Set aside.
9. Raise heat under saucepan and boil wine down until syrupy and reduced to about 1 1/2 cups.
10. This will take at least 20 minutes.
11. Stir in remaining lemon juice and cognac.
12. Strain syrup, pour it over pears and refrigerate until ready to serve, basting with syrup from time to time as they chill.
13. Serve in stemmed goblets.

stems, lemon, red wine, sugar, vanilla bean, cognac

Taken from cooking.nytimes.com/recipes/1999 (may not work)