Peel the pears, leaving the stem, then hollow out the center (seeds) from the bottom, using an apple corer or a paring knife.
In a large saucepan put the maple syrup and the vanilla pods, scraped and cut into sections. add as much water as syrup.
Place the pears in this pan, the pears should be covered with liquid, otherwise add a little water.
Start boiling, cover the top with a sheet of parchment paper cut to the size of the container.
Simmer for about twenty minutes, add the grenadine syrup.
Check with a small knife inserted into the fruit that the pears are sufficiently cooked.
It all depends on the size of the fruit.
Discard the fruit and put the syrup back on a slightly high heat until you get a syrupy coating
a spoon.
Pair the pears upright in verrines or cups, drizzle with the syrup, scatter the vanilla pieces over the fruit. sprinkle with mignonette and cinnamon.
A creation of Chef Hubert
