Pears al Vino Blanco

From 'The Sopranos Cookbook' 6 Bosc Pears 1 1/2 cups dry white wine 1/2 cup water 3/4 cup sugar 2 strips lemon zest, about 2 inches long (I used about a tsp or so of grated lemon zest) 1 vanilla bean Using an apple corer, or a similar device, or a paring knife, working from the bottom, remove the cores and seeds from the pears. In a saucepan large enough to contain the pears right side up, bring the rest of the ingredients to a boil over medium heat. Reduce the heat to low, add the pears, and cover. Cook for about 20 minutes, turning the pears once, until they are tender throughout. Transfer the pears to a serving dish. Turn the heat under the pan to medium-high and cook the syrup until thickened, stirring often, for about 10-15 minutes. Pour the sauce over the pears and refrigerate.