Scrape the seeds from 1 split vanilla bean into a large saucepan. Add the bean, 750ml of red wine, 225g of superfine sugar, 1 cinnamon stick, and 1 thyme sprig; heat until the sugar dissolves.
Peel 6 pears, leaving the stalks on, and lower them into the wine. Cover and poach for 20-30 minutes, until tender.
Lift out the pears. Boil the liquid until reduced by half and syrupy, then spoon it over the pears.
