Peel and halve the pears. Spoon out and discard
the core (try to keep the stems intact). Put the
wine in a pan with the sugar and vanilla, and
bring to the boil. Slide in the pears and top up
with water just to cover. Simmer for 10-15 mins
until tender. Test with a skewer, then carry
on until they are fully tender - they can be
rubbery if under-ripe and undercooked. Leave
to cool in the pan, covered in the wine syrup.
An hour or so before serving, slice the pears
and fan out or put the halves in a serving dish
with the vanilla pod. Reduce the syrup to about
300ml, then pour over the pears and leave to cool,
or cool the syrup and then drizzle over the pears.