Riesling-Poached Pears

In 3-quart non aluminum high-sided saucepan, stir together wine, sugar, peppercorns, and vanilla bean (do not add extract here). Bring to a boil over medium heat.

Meanwhile, peeled pears, leaving stems attached. With apple corer, core the pears from the bottom (you only have to go about halfway up). Place pears in hot liquid, cover pan, and reduce heat to a simmer. Simmer 20 minutes, or until pears are tender but not falling apart when pierced with tip of knife. With slotted spoon, carefully transfer pears to medium bowl.

Bring poaching liquid to a boil over high heat: cook 25 minutes, or until reduced to a syrup. Let liquid cool and stir in extract, if using. Reserve vanilla bean if desired.

Pour syrup over pears in bowl, cover, and refrigerate, turning occasionally, at least 2 hours, or until well chilled. To serve, place 1 pear in each of 4 shallow bowls. Strain syrup and spoon over pears.