Pears al Vino Bianco

from The Sopranos[sm] Family Cookbook
as compiled by Artie Bucco; Written by Allen Rucker; Recipes by Michele Scicolone

Serves 6
6 Bosc or Anjou pears (not too ripe)
1 1/2 cups dry white wine
1/2 cup water
3/4 cup sugar
2 strips lemon zest, about 2 inches long
1 vanilla bean

* * *

With a demitasse spoon or melon baller, working from the bottom of the pears, scoop out the core and seeds.

In a saucepan large enough to hold all of the pears upright, bring the wine, water, sugar, lemon zest, and vanilla bean to a simmer over medium heat, stirring until the sugar is dissolved. Add the pears and reduce the heat to low. Cover the pan and cook, turning the pears once, for 20 minutes, or until they are tender throughout when pierced with a small knife.

Transfer the pears to a serving dish. Turn the heat under the pan to medium-high and cook the syrup until thickened and golden, about 10 minutes.

Pour the syrup over the pears. Let cool slightly, then cover and chill before serving.

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