Poire Belle Hélène

Combine 1000 g of water, 300 g of sugar, and 1 g of vanilla bean in a large saucepan over medium heat.

Peel 800 g of pears and simmer them in the syrup for 20 minutes until tender, then remove and drain.

Heat 150 g of cream in a small saucepan until it reaches a gentle simmer.