from Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen (Rodale Books, 2010)
6 pounds pears, peeled (optional), quartered, cored, and trimmed
3 tablespoons fresh lemon juice
1 ½ cups honey
2 cups water
1 vanilla bean
Mix the pears with lemon juice to keep them from browning.
Bring the honey and water to a boil in a medium saucepan. Scrape the seeds from the vanilla bean (see note for instructions) and add to the syrup.
Tightly pack pear slices into hot jars. Pour boiling syrup over the pears, leaving ½ inch headspace. Be sure pears are covered in syrup.
Check for air bubbles, wipe the rims, and either refrigerate or seal by processing for 15 minutes.
Note: To scrape vanilla bean seeds, halve the bean lengthwise and place it cut side up on a cutting board. Securely holding the split bean in one hand and a knife in the other, run the blade down the length of the bean, pressing down to scrape out the seeds. Add the seeds to the recipe.