Poached Pears with Raspberries and Figs

Ingredients

• 4  bartlett pears ripe
• 12  figs fresh cut in half lengthwise
• 0.5 cup regular honey 
• 3 strips lemon rind 3-inch
• 1 cup raspberries fresh
• 0.5 cup sugar 
• 1.5 inch vanilla pod split
• 4 cups water 

Equipment

• frying pan
• sauce pan
• slotted spoon

Directions

1. Peel and core the pears.
2. Cut each pear in half lengthwise.
3. Combine water and the next 4 ingredients (water through whole cloves) in a large nonaluminum saucepan. Scrape seeds from the vanilla bean, and add to sugar mixture; discard bean. Bring sugar mixture to a simmer over medium heat, stirring occasionally.
4. Place pears, cut sides up, in pan; simmer 25 minutes or until tender.
5. Remove pear halves with a slotted spoon, reserving the sugar mixture; place pear halves in a large shallow dish. Cover and chill.
6. Bring sugar mixture to a boil; cook until reduced to 1 cup (about 30 minutes). Cool.
7. Serve each pear half with 2 tablespoons sauce, 2 tablespoons raspberries, and 3 fig halves; garnish with a mint sprig, if desired.