Photo by Annie Spratt
Combine water, sugar, honey, wine, vanilla bean and cinnamon sticks in a large pot and bring to a simmer.
Add the pears into the pot; make sure they are all soaked in the poaching liquid.
Cook for 30 to 40 minutes or till the pears are translucent from the outside and tender to fork.
Remove the pear from the pot and set aside.
Continue cook down the liquid till thickening; drain the poached liquid for sauce
Place the pear on a plate, add a little butter on top; pour the warm sauce on top, served with crème fraiche and slices of roasted almonds.