Place the sugar and water in a large saucepan and bring to a boil, stirring to dissolve the sugar.
Turn down to a simmer and add the cinnamon, vanilla seeds and bean, star anise and lemon juice.
Peel the pears and remove the hard core at the base of the pears.
Place pears into the simmering water.
Cut out a circle of baking paper and make a few small cuts to allow steam to escape. Carefully place the paper onto the surface of the pears (this will keep the pears submerged). Place lid on saucepan.
Gently simmer on the lowest setting the pears for 1 hour.
Remove saucepan from heat and allow the pears to cool in the syrup
Store pears in the syrup and spices in an airtight container in the fridge. Poached pears will keep for about a week in the fridge.
