Source: Martha Stewart Living Television, November 2000
- 2 cups white wine, Champagne, or sparkling white wine
- 1 cup sugar
- Juice and zest of 1 lemon
- 1 cinnamon stick
- 1 vanilla bean, split
- 4 firm but ripe Bartlett pears, stem on, peeled
Combine wine, 4 cups water, sugar, lemon juice, lemon zest, cinnamon stick, and vanilla bean in a large saucepan. Bring to a boil, and cook for 5 minutes. Add pears, reduce to simmer, and cook until the pears are tender when pierced with the tip of a knife, 20 to 30 minutes. Cool pears in poaching liquid.