Peel, quarter, and core the pears. Place them in a shallow saute pan.

Cover with the water and maple syrup. Add in the cinnamon sticks and the vanilla.

Bring the pears to a boil and then turn down to a simmer. Cover the pears with a round piece of parchment paper cut with a hole in the center to allow for steam to escape.

Simmer for 20-30 minutes until the pears are tender.

Allow to cool, then chill the pears with the poaching liquid in the fridge overnight.

When ready to serve, remove the pears to serving plates. Transfer the poaching liquid to a small pot and heat until the liquid is reduced and syrupy. Pour the syrup over the pears and serve.