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1
Bring wine, water, honey, and vanilla-bean seeds and pod to a simmer in a large saucepan.
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2
Cook over medium-low heat 5 minutes.
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3
Meanwhile, cut a round of parchment the same diameter as the saucepan.
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4
Peel pears and halve lengthwise.
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5
Use a small spoon or melon baller to scoop out cores, seeds, and stems.
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6
Trim fibrous strip from center with a paring knife.
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7
Gently lower pears into pot.
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8
Place parchment round directly on pears to keep them submerged (this will help keep them from turning brown).
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9
Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes.
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10
Remove from heat; let cool in liquid 30 minutes.
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11
Use a slotted spoon to transfer pears to a large bowl; cover with cooking liquid and let cool completely.
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12
Pears can be refrigerated in an airtight container up to 3 days.
