Instructions: In a sauce pot combine the sugar and water together and boil for 2-3 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 6-8 minutes. Remove and cool.

Yield: 4 servings

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