Reserve the poaching liquid for future poaching, sauces, or jelly.
|4||cups cold water|
|¼||cup lemon juice|
|8||Bosc or Anjou pears|
|2||cups white muscato wine|
|½||cup Pear William liqueur or an extra ½ cup white wine|
|2||slices each lemon and orange|
|1||whole vanilla bean|
1. Set the oven at 375 degrees. Have on hand a large roasting pan or glass baking dish.
2. In a bowl, combine the water and lemon juice. Peel, halve, and core the pears. As you finish each one, place it in the water.
3. In the roasting pan or dish, combine the wine, liqueur or extra wine, lemon and orange slices, and vanilla bean. Add the pears and cover with foil.
4. Bake for 1 to 1½ hours (45 minutes for ripe pears) or until tender when pierced with a skewer inserted into the thickest part of the pear. Cool the pears in the liquid.
5. Chill the pears in the cooking juices. Serve cool. Adapted from Johnson & Wales