Method:

Peel the pears, leaving the stems on. Choose a small pot that the pears will fit snugly into. Place over a low heat and add the wine, liqueur, rind, sugar and vanilla pod. Stir to dissolve the sugar and then drop in the pears. Top up with water to just cover the fruit. Simmer, covered, for 45 minutes until pears are just tender. Remove the pears and bring the syrup to the boil until reduced by a third. Strain the syrup over the pears and serve at room temperature with a dollop of cream or Greek yoghurt.