Instructions

• Peel the pears, slice in quarts and remove the bell’s house and seeds
• Cut one vanilla pod open over the length with a sharp knife and scrape out the vanilla ‘caviar’
• Place the pears in the wine with the lemon slices, the sugar, the vanilla caviar and the remaining vanilla pod and the cinnamon in a pan optionally add some water and bring to the boil
• Simmer for around 20-40 min until the pears are soft, but not broken
• Cool down and use as compote or for dessert. Store in the refrigerator for maximum a week.