Place the water, sugar, vanilla and cinnamon stick into a large pot and bring the mixture to a simmer over medium heat, stirring regulaly while the sugar melts.

When the water begins to simmer, turn the heat to low. Add the liquor and stir.

Gently peel the pears and place them whole into the poaching liquid, ensuring they are submerged, and remain standing upright.

Note: If you peel the pears in advance, rub the flesh with fresh lemon juice to stop them browning.

Cut a piece of parchment paper to a circle shape just larger than the pot, making a "cartouche". Cut a small hole in the middle to allow steam to escape and place it directly on top of the pears to keep them submerged and cooking evenly.

Gently simmer the pears for 20-40 minutes until they are fork-tender but still holding shape. The cooking time will vary depending on the variety of pear and ripeness.

Once tender, turn the heat off and leave the pears to cool completely in the poaching liquid, absorbing the flavour as they cool.

Transfer some of the poaching liquid into a small pot and on medium heat, reduce the liquid to a syrup.

To serve, remove the pairs from the poaching liquid and drizzle the syrup over the pears.

** Optional, serve with vanilla ice cream or Chantilly cream.

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