Amber Poached Pears

4-8 pealed, ripe Bartlet or Danjou pears(I've done this recipe with 4, 6 and 8 pears)

4 cups water

1 cup grapefruit soda

1/2 cup sugar

1 tablespoon vanilla

Place all ingredients into a four quart pot, except for the pears. Bring to a boil and add the pears. Return to a boil. Reduce heat to a high simmer, almost a boil, cover with a lid, and cook until liquid is reduced to 1-1 1/2 inches of very thick amber colored syrup on the bottom of the pot. The resulting syrup should be almost as thick as honey, or the pears don't come out right. The pears will be soft and a light to deep amber color. This may take 2-4 hours depending upon the humidity and how many pears are in the pot. (Less pears take longer to cook.) Occasionally, check on the pears to turn them and to see how the liquid is thickening. Note-when you have the higher number of pears cooking, you'll need to use a large spoon to carefully transfer the top pears to the bottom and the bottom pears to the top for even cooking, taking care not to damage the fruit.

This recipe may be served either warm or chilled in their syrup, as a fruit serving or as a dessert with cookies or dessert chocolates. This is a very attractive dish and can be used for a special dinner. This is a family favorite because it's delicious, simple to make and is suitable for company, family, warm or cold weather occasions.