Preparation:
Combine the sugar and water in a nonreactive saucepan. Scrape the seeds from the vanilla bean, and add it and the pods to the water. Add the pears, bring to a simmer, and cook until soft, about 15 minutes. Remove pears and pur‚e. Add the grappa or eau-de-vie and lemon juice to the poaching liquid, then stir in the pear pur‚e. Let cool. Freeze in an ice cream maker, or in a metal container for a granita texture. |
