This simple, yet elegant, dessert serves 4; can be multiplied.
4 pears
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup pure maple syrup
2 Tbsp sugar
1 Tbsp butter
1 tsp pure vanilla extract
Peel
the pears and, from the bottom, remove the cores, leaving the stems on.
Place in a nonreactive pot with lemon zest, lemon juice, and maple
syrup, plus enough water to cover. Bring to a simmer and cook over low
heat until tender when pierced with a knife. Allow pears to cool in the
poaching liquid. (This can be done several hours ahead.) Remove pears
to serving plates, and bring the liquid to a boil. Stir in sugar,
butter and vanilla, and reduce the sauce to desired consistency.
Drizzle the sauce over and around pears, and serve.