Ingredients
1. Bose pears with stems (10firm ripe)
2. dry white wine (1bottle about 750ml)
3. fresh lemon zest (2 strips)
4. vanilla bean (1)
5. sugar (3/4c)
6. fresh lemon juice (1/4c)
7. Spanish or Portuguese quince paste, cut into 10 equal pieces (1lb)

Method Of Preparation:-
1. Take pears, wash them and peel them by leaving the stem with them. Take a melon ball cutter and core the pears from the bottom to make 2 ½ inch cavity.

2. Take a large bowl, rub pears with lemon juice in it. Take a heavy pot of 6 quart, add zest, vanilla bean, sugar and wine in it. Keep it to boil over medium heat by stirring until the sugar gets dissolved.

3. Place the pears on the sides of the pot along with lemon juice from the bowl. Turn down the heat to low, cover the pot and poach the pears for about 15 to 20 minutes by turning irregularly until the pears become soft.

4. Take a baking dish of 13*9- inch, place the poach pears on it in standing position. Reserve the liquid in the pot. When the pears get cool then fill the cavity with quince paste and again place them on dish in standing position.

5. Now boil the reserved liquid in the pot for about 10 to 15 minutes over high heat until it gets reduced to ¾. Then pour syrup over the pears and keep them to cool. Cover and chill them by basting irregularly with syrup for at least 2 hours. Lightly sprinkle the syrup over each pear and slip a Parmesan clock over the stem.

Number Of Servings – 8 to 10