Pears Pickled in White Wine
Sterilize preserving jars. Combine1 liter (approximately 4 cups) of water with lemon juice in large bowl. Peel pears, leaving stems intact, core with an apple corer from the bottoms and place into lemon water. Combine wine with 500 ml (approximately 2 cups) of water, lemon juice, sugar and vanilla, bring to a boil, stirring.
Poach pears in sugar syrup, few pears at a time, until al dente and place into preserving jars, approximately 2 cm (approximately 3/4 inch) below the rim. Strain sugar syrup and bring to a boil again. Pour into preserving jars and seal well. Turn upside down and cool. Return to normal position and keep in a cool place. Serve as needed.