4 Bartlett or Bosc Pears
2 1/2 cups dry wine, red, white or rose
1-2 cups sugar, to taste
1 cinnamon stick
1 vanilla bean
1 teaspoon lemon zest
In a large sauce pan, combine wine, sugar, cinnamon stick, and 2 1/2 cups water. Slice vanilla bean lengthwise. With the tip of a knife scrape the seeds inside, add to pan along with the rest of the bean. Bring to a boil.
Meanwhile, peel pears, leaving stems intact. Slice off the very bottom of the pear to create a flat surface if you want to stand them up. Add to wine mixure. To poach evenly, either stir occasionally or use a small plate to weigh pears down. Simmer until tender, about 20 minutes.
Turn off heat, let cool to room temperature, or refrigerate in poaching liquid to serve chilled. Serve to your heart's desire with a glass or two of Moscato d'Asti.
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