• In a shallow 12” saucepan, combine water, maple syrup, honey, vanilla extract, cloves, cinnamon sticks and salt. Bring to a simmer on low heat.
• Peel the pears taking great care not to bruise them. Slice in half keeping the stems intact when possible. Remove the core from each pear.
• Using a slotted metal spoon, gently slide the prepared pears into the poaching liquid and simmer for 30 minutes. After 15 minutes, using the slotted spoon, turn the pears to cook on each side.
• Remove the pears from the liquid, place them into a shallow dish with room so they do not crowd each other, and chill. Remove the cinnamon sticks and cloves from the liquid with tongs.
• Increase the heat to medium and continue cooking the liquid to reduce the poaching liquid for another 15 minutes until thick. Stir occasionally to prevent sticking. Let rest for 10 minutes off heat. After 10 minutes, pour the poaching liquid, which should now be a thick syrup, into a glass jar with a tight-fitting lid. Chill.

For the Vanilla Bean Créme Fråiche:

• In a stand mixer with a whisk attachment, whip the heavy cream on medium-low speed until frothy- about 1 minute. Increase speed to high and whip until thick about another 1-2 minutes. Do not overbeat the heavy cream.
• Add in the vanilla bean paste and créme fråiche. Whip until thick and creamy. Add 2 TBSP of the chilled maple syrup poaching liquid and beat on medium speed until well combined. Chill.

To Serve:

• Place 2 pears, core side up onto a dessert plate. Spoon a teaspoon of the reserved maple syrup into the hollowed-out core of each pear. Spoon a generous dollop of the vanilla bean créme fråiche next to the peasts. Serve chilled.