6 med. sized bosc pears with stems
4 c. water
1 c. sugar
1 vanilla bean
1 cinnamon stick
Zest of 1 lemon

SAUCE:

1 pt. fresh raspberries
1/2 c. sugar
1/4 c. orange juice

Whipped cream or vanilla ice cream

Peel pears, leaving stems attached. Trim bases so pears will stand upright. Core seeds from pears. Soak pears in cold water with some lemon juice while preparing poaching liquid.

In a large saucepan, combine 4 cups of water, sugar, cinnamon stick, vanilla bean and lemon zest. Cook over high heat until mixture boils. Add pears; reduce heat to low. Cover and continue cooking until pears are tender. Remove from syrup with slotted spoon and refrigerate to chill.

Prepare raspberry sauce in blender. Combine raspberries, sugar and orange juice and puree. Serve pears on individual plates and drizzle with raspberry sauce. Make a cloud on plate of vanilla ice cream or whipped cream or both. Enjoy!