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Poached Pears in Vanilla Sauce

Source of Recipe

from cooking light magazine, shared by micar1321


List of Ingredients

4 c water
1 c splenda
1 vanilla bean, split lengthwise (or 1 t vanilla extract)
1 cinnamon stick (or ¼ t cinnamon)
4 small firm Bosc pears


Recipe

Combine the water and sugar in a medium saucepan; bring to a boil, stirring until splenda dissolves. Add vanilla bean and cinnamon. Cover, reduce heat and simmer 15 minutes.

Peel and core pears, leaving stems intact. Cut about ¼ inch from the base of each pear so they will sit flat. Add pears to splenda mixture. Cover and cook over medium heat 10 minutes or until tender. Remove pears with a slotted spoon; chill thoroughly discard the cinnamon stick. Scrape seed from vanilla bean and stir seeds into splenda mixture. Discard bean. Set aside 2 c of splenda mixture, reserve remaining mixture for another use. Return 2 c splenda mixture to ban, bring to a boil over high heat. Cook until slightly syrupy and reduced to ½ c. Chill. Serve sauce with pears at room temperature or chilled.