- 1 bottle dry, semi-sweet white wine
- 1 cup of water
- 5 ounces of sugar
- 1 whole vanilla bean, cut open and scraped
- 4 firm, ripe Bosc pears, stems on
- Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat. Bring to a boil.
- Core pears from the bottom up to keep the shape intact.
- Decrease the heat to medium low. Place pears into the liquid and cover. Cook for 30 minutes or until the fruit is tender.
- Remove the pears and place, standing up, in the refrigerator.
- Remove the vanilla bean from the sauce, and increase the heat to high, in order to reduce the syrup until there is about 1 cup. Don’t allow the syrup to turn brown.
- Pour syrup into a heatproof container and cool in the refrigerator for one hour.
- Place the pears onto individual desert plates, spoon sauce over each and serve. May be served with a scoop of vanilla ice cream on the side.