1 1/2 cups fruit juice
1 (1″) piece of vanilla bean
2 cinnamon sticks
4 firm Bosc pears, halved and cored (stems left on)
1/4 cup Adriatic Fig Spread
In a wide shallow saucepan, boil juice, vanilla bean, cinnamon for 5 minutes. Arrange pears in the pan, cut side down, and poach gently, spooning the liquid over the pears from time to time if they are not fully submerged. Poach for 20-30 minutes, or until tender but not mushy. Remove pears with a slotted spoon and place on a serving plate to cool slightly.