Poached Pears

The measurements are easiest in a double batch, but I almost never make that. Here's the double batch anyway.

Wash, peel, halve, and core four pears, Bosc or Bartlett, fairly firm ones. You don't want them mooshy.

Clear out any Timprovs, as the smell of cooking pears is odious to them. Open windows; turn on oven vent.

In a saucepan, put:

1/3 c sugar

1/4 c sweet white wine

2 t cinnamon

1 t vanilla

3/4 c water

Bring it all to a boil. Add pears. Turn down and simmer, covered, for 15 minutes or so -- until the pears are tender but not mooshy. Serve hot, with vanilla ice cream if desired.