Pears in quince syrup

Method

1. Put the quince cheese and 500ml boiling water in a wide, deep pan over a medium-low heat. Cook for a few minutes, until the quince has melted. Split the vanilla pod down the middle and scrape the seeds out into the quince syrup. Add the pod to the pan, too.
2. Peel the pears, add to the syrup and bring to a simmer. Cover and cook for 5-10 minutes or until the pears are tender – they are ready when a skewer is easily inserted into the centre of the pears.
3. Using a slotted spoon, remove the poached pears from the quince syrup and put into a dish. Season the syrup with freshly ground black pepper, then pour all over the pears, discarding the vanilla pod.
4. Serve the pears while warm or at room temperature with small Italian biscotti and crème fraîche.