8 sm. Bosc sm. pears, rinsed off & dry with cloth
Juice of 1/2 lemon
1/2 c. sugar
1 c. red wine
1/2 vanilla bean, split in half lengthwise
Thyme
2 peppercorns
1 clove
4 tbsp. creme de cassis (black currant liqueur)

Place small pears in saucepan. Add lemon juice, sugar, red wine, vanilla, thyme, peppercorns, clover and creme de cassis. Bring just to a boil; then cover and simmer very slowly 30 minutes. Lift the pears out of the pan and place them upright in serving dish. Remove all spices from syrup then pour over fruits. Leave to cool several hours; baste occasionally with wine syrup.