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1 1/2 lbs. fully ripe pears
juice of 1/2 lemon 2 1/2 cups medium dry white wine
1/2 cup sugar
1 vanilla bean
shreds of lemon rind
3 tablespoon pine nuts
3 tablespoon pear liqueur
1. Peel, halve, and core the pears. Slice lengthwise and sprinkle with lemon juice.
2. Put the wine, sugar, split vanilla bean, and lemon rind into a pan that is large enough to accommodate the fruit. Bring the liquid to a boil and simmer for a few minutes. Put the pears into the liquid, cover, and poach over very low heat for 3-5 minutes. The liquide should be barely simmering.
3. Remove the fruit from the pan with a slotted spoon and set aside. Bring the cooking liquid to a boil and cook until syrupy. Remove the pan from the heat and stir in the pear liqueur. Strain the syrup over the pears and let cool.
4. Roast the pine nuts in a dry skillet until golden brown and sprinkle over the compote before serving.
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