Pears Poached in Red Wine with Black Pepper and Vanilla

This recipe comes from Martha Stewart Living. I'd never poached anything before, but this was really simple and so delicious. There was a lot of syrup leftover, so I've been putting over pound cake with Cool Whip. It takes a while to complete all the steps, but it's not like you're slaving over a stove. You just let it bubble away while you watch reruns of Bonanza on TVLand. (Or is that just me?)

Makes 6 servings (I only cooked 3 pears, but kept all the other ingredients at the same amounts)

750 milliliters dry red wine (I used Kanga Rouge Amaroo Merlot 2003)
1 1/2 cups sugar (I thought the syrup was just a little too sweet, so I might try 1 1/4 cup next time instead)
2 tablespoons whole black peppercorns
1 vanilla bean split
6 firm but ripe Bosc pears

These pears can be prepared a day or two ahead.

Combine red wine, sugar, peppercorns, and vanilla bean in a large saucepan. Add 4 cups water, bring to a boil, and stir until sugar dissolves. Turn off heat. Carefully peel pears, leaving stem intact. Place in cooking liquid, and bring to a boil. Reduce heat to low and weigh down pears with a saucer or small pot lid to keep them submerged. Cook until tender, about 30 minutes. Using a slotted spoon, transfer to a medium bowl to cool. Bring cooking liquid to a boil. Simmer until reduced by half, about 30 minutes. Pour over pears. Chill pears in syrup until cold and deep red in color, at least 3 hours or overnight. Serve pears with reduced syrup.

Grade: A+