1vanilla beancut in half lengthwise, or 1 tablespoon vanilla extract
Instructions
Put the pineapple juice, pears, orange zest and juice, and vanilla bean in a medium pot.
Cut a circular piece of parchment paper that matches the diameter of the pot.
Put the parchment circle on top of the pears (this will keep them in contact with the liquid so they cook evenly) and bring to a boil over medium-high heat.
Decrease the heat to medium-low, keeping the liquid at a gentle simmer, and cook until you can insert a paring knife in and out of the pears without any resistance.
Remove the pears from the liquid and set them aside.
Scrape the seeds from the vanilla bean into the pot and discard the pod.
Put 1 cup of the liquid into a small sauté pan and cook over medium heat until it thickens into a syrup, about 5 minutes. Drizzle the syrup over the pears.