Instructions: Combine red wine, sugar, peppercorns, and vanilla bean in a large saucepan. Add 4 cups water, bring to a boil, and stir until sugar dissolves. Turn off heat.

Carefully peel pears, leaving stem intact. Place in cooking liquid, and bring to a boil. Reduce heat to low, and weigh down pears with a saucer or small pot lid to keep them submerged. Cook until tender, about 30 minutes. Using a slotted spoon, transfer to a medium bowl to cool.

Bring cooking liquid to a boil. Simmer until reduced by half, about 30 minutes. Pour over pears. Chill pears in syrup until cold and deep red in color, at least 3 hours or overnight. Serve pears with reduced syrup.

This recipe yields 6 servings.

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