Ingredients:

  • 3 cups (710ml) water
  • 1 cup (200g) granulated sugar
  • 1 whole vanilla bean, split lengthwise
  • 1 tbsp (15ml) lemon juice
  • 4 firm Bosc or Anjou pears (approx. 5-6 oz each)

Instructions:

  1. Peel the pears carefully using a paring knife, leaving the stems intact. Use a melon baller or corer to remove the seeds from the bottom, creating a clean cavity without piercing through the sides.
  2. Combine water, sugar, lemon juice, and the scraped seeds and pod of the vanilla bean in a pot. Bring to a gentle simmer over medium heat, stirring until the sugar is completely dissolved.
  3. Lower the pears into the syrup. Cut a circle of parchment paper (a cartouche) the size of the pot and lay it directly on top of the pears to keep them submerged. Simmer on low for 15–20 minutes, or until a knife slides into the thickest part of the pear with zero resistance.
  4. Carefully lift the pears out and set them on a plate. Increase the heat to high and boil the remaining liquid for 5–8 minutes until the syrup thickens into a glossy consistency.