Spanish Poached Pears - cooking recipe

Ingredients

6 bosc pears or 6 cooking pears
150 g sugar
1/2 liter sangria
1 cinnamon stick
300 ml water
1 teaspoon vanilla extract

Preparation

Place the pears in boiling water for 2 - 3 minutes then remove from the water and place under the cold tap.
When the pears are cooled enough to handle, remove the peel, then cut in half.
Using an apple corer, remove the center, and pare the stem away.
Meanwhile put the sugar, wine, water and cinnamon stick in a pan over a medium heat when it starts to boil.
Stir in vanilla extract, then add the pears and simmer slowly until the pears become soft.
When the pears have softened remove them from the liquid and place them in a glass bowl.
Leave the liquid simmering a bit longer until it reduces then pour over the pears.
Can be served warm or chilled.