Pears poached in Hanepoot

Heat the wine and sugar in a pot with the vanilla seeds.

Once the mixture is at a slow simmer, place the pears tightly in the pan, making sure they are all covered  with liquid. Cover and cook until the pears are slightly translucent, about 10 – 15 minutes.

Remove the pears from the liquid and return the liquid to the heat. Boil until the liquid has reduced to a light syrup, about 5 minutes.

Serve the pears covered in the syrup, with a dollop of crème fraîche.