Instructions: In a sauce pot combine the sugar and water together and boil for 2 to 3 minutes thus creating a simple syrup. Split the vanilla bean in half, scraping the inside to remove the pulp. Add the champagne and vanilla to the simple syrup. Bring to a simmer and add the pears. Poach until tender - about 6 to 8 minutes. Remove and cool.

This recipe yields 4 servings.

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