6 Bosc pears, skinned - stems attached, bottoms sliced flat (so they don't tip in liquid)
lemon juice (1/4 cup)
vanilla beans (one strand - split open)
MR a Nice Pear wine (one bottle)
confectioners sugar - one - two cups
(or corn syrup (1 cup) , OR one small jar - 8 0z pear jam)
1 box puffed pastry sheets

1. You'll need one large saucepan (dutch oven will do).
2. Place skinned pears in pan and add one bottle of MR a Nice Pear wine (you will need to submerge pears standing up...the pears, not you....so if you need more liquid, add water)
3. Add lemon juice and vanilla bean pod, split open - bring to boil - rolling boil for 4 minutes, then simmer, covered for another 10-15 minutes...(test with fork after 10 minutes..you don't want them too soft, just slightly firm)
4. Remove pears from liquid when softened (but keep liquid!)
5. Remove vanilla bean from liquid - increase heat and slowly add confectioners sugar (or alternates) and continue stirring till reduced to half and consistency is thickened.
6. Preheat oven 400 degrees - cut thawed oblong sheets in half so you have 4 pieces of tri-folded sheets.
7. Cut the sides off the folded sheets.
8. Place these pieces of puffed pastry in a greased/floured muffin tin, or simply fold them up at the sides (you will be putting the erect poached pear in these).
9. Follow directions and bake till golden brown.
10. Place cooled pear in backed pastry sheet.
11. Add one scoop of Turkey Hill French Vanilla Ice Cream.
12. Drizzle reduced pear mixture over the top.
13. Make bon fire in back with Jane Fonda exercise tapes and pictures of Jack LaLane.

Enjoy!
Wine Temptress

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