6 pears, peeled
2 lemons, juiced
4 oz golden caster sugar
1 vanilla pod, split lengthways
4 cloves
3 small cinnamon sticks
mascarpone, ice cream or cream, to serve, optional
Method
Heat the oven to 150C/fan 130C/gas 2. Cut 4 of the pears into quarters. Remove the cores and arrange in a single layer in a large heavy pan with a lid, then pour over the lemon juice.
Core and chop the remaining pears. Put them in a large pan with the sugar and scrape in the vanilla seeds, then toss in the pod. Add about 300ml water or enough to cover. Bring to the boil, then simmer for about 15 minutes or until the pears are very soft and the liquid has turned syrupy. Strain the syrup and discard the pulp.
Pour the syrup over the pear quarters, adding the cloves and cinnamon. Make sure the pears are covered by the syrup (a piece of baking paper on top will keep the fruit submerged). Cover and cook in the oven for about 30–40 minutes until the pears are tender.
Serve the pears with the syrup and, if you like, mascarpone, ice cream or cream.