Poached Pears

You may serve these pears warm or cold, but we recommend serving them warm as we think they are especially flavorful that way, and the aroma of the freshly cooked pears mingled with the vanilla is just too good to chill.

• 4 ripe, sweet Bartlett pears

• 2 cups cold water

• 1½ cups granulated sugar

• ½ plump vanilla bean

1. Combine the water, sugar, and vanilla bean in a Pyrex, enamel, or stainless-steel saucepan large enough to hold 8 pear halves. Bring to a boil over medium heat and let simmer while you prepare the pears.

2. Peel, slice in half, and core the pears. Place each pear immediately into the syrup with the cut side down as soon as it has been prepared. This will insure an attractive, clear appearance. Pears tend to float, and their exposed parts turn brown.

3. Carefully turn the pears over with a wooden spoon after about 20 minutes.

4. Poach the pears about 40 minutes. Don’t let the syrup boil or the pears may fall apart. When the pears begin to look slightly transparent, use a toothpick to test for doneness. The pears are cooked if a toothpick goes right through the fruit without any resistance. Another way to test that will avoid putting lots of holes in the pears is to lift out half a pear and press it gently between your thumb and forefinger. If it feels somewhat soft, the pears are done.