Ingredients
Method
1.
Peel pears, leaving stems intact.
2.
Combine Champagne, sugar, rind and rosewater in 4.5-litre (18-cup) slow cooker. Halve vanilla bean lengthways, scrape seeds into cooker; add bean.
3.
Lay pears down in cooker to submerge in champagne mixture. Cook, covered, on high, about 4½ hours or until pears are tender.
4.
Place 1 cup of the poaching liquid in small saucepan; bring to the boil. Boil, uncovered, about 7 minutes or until syrup is reduced by about half; cool.
5.
Place pears in large deep bowl; add remaining poaching liquid, cool.
6.
Serve pears drizzled with syrup.
Store any leftover poaching liquid in the refrigerator for up to 1 month. Use for poaching more pears or stone fruit. We used packham pears in this recipe.
Note
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