Halve the vanilla pod lengthways, scrape
out the black seeds and put in a large
saucepan with the wine, sugar, cinnamon
and thyme. Cut each piece of pod into three
long thin strips, add to pan, then lower in
Poach the pears, covered, for 20-30 mins,
making sure they are covered in the wine.
The cooking time will very much depend
on the ripeness of your pears –
be tender all the way through when pierced
with a cocktail stick. You can make these
up to 2 days ahead and chill.
Take the pears from the pan, then boil the
liquid to reduce it by half so that it’s syrupy.
Serve each pear with the cooled syrup, a
strip of vanilla, a piece of cinnamon and
a small thyme sprig.