8 large pears
4 cups water
1/2 cup sugar
1/2 tsp Fruit Fresh
1 vanilla bean [keep it whole]
• Cut the pears in half and peel them.
• Scoop out the seeds with a melon scoop and neatly slice out the stringy part with a sharp pairing knife.
• Place the pears with the cut side down in a large skillet and cover with water.
• Add the sugar, Fruit Fresh and the vanilla bean.
• Place a metal pot liner or an aluminum pie plate on the top and weigh it down with a small saucepan. This will keep the pears submerged in water. [Bits of fruit not covered with water will turn brown.]
• Cook for 5 minutes.
• Remove fruit with a slotted spoon and transfer to a serving bowl.
• Remove the vanilla and set it aside to dry for some other use.
• Boil the poaching liquid down until almost syrupy. After 10 minutes keep a very close eye on it so the syrup won’t burn.
• Pour the reduced syrup over the pears and serve.