Honeyed Pears in Puff Pastry

Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.

In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.

Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.

Unfold puff pastry on a lightly floured surface.

Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.

Transfer to a parchment-lined 15-in. x 10-in. x 1-in. baking pan.

Bake at 400° for 20-25 minutes or until golden brown.

Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes.

Place pears on dessert plates and drizzle with syrup.

Serve warm.