Ingredients

Makes 10 pear halves

　　1 cup dry white wine

　　3 cups water

　　1/4 cup honey

　　1 vanilla bean, halved lengthwise and seeds scraped

　　5 ripe, firm Bartlett or Comice pears

　　

Step 1

Bring wine, water, honey, and vanilla-bean seeds and pod to a simmer in a large saucepan. Cook over medium-low heat 5 minutes.

　　

Step 2

Meanwhile, cut a round of parchment the same diameter as the saucepan. Peel pears and halve lengthwise. Use a small spoon or melon baller to scoop out cores, seeds, and stems. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. Place parchment round directly on pears to keep them submerged (this will help keep them from turning brown).

　　

Step 3

Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with cooking liquid and let cool completely. Pears can be refrigerated in an airtight container up to 3 days.

　　Martha Stewart's New Pies and Tarts