Step 1 Combine the wine, vanilla bean and seeds, lemon peel and sugar in a saucepan large enough to hold 4 pears. Bring the mixture to a boil then reduce the heat to simmer.
Step 2 Peel the pears, leaving the stem intact. Use a melon baller or a half-teaspoon measuring spoon to remove the core at the bottom of the pear.
Step 3Place the pears in the simmering wine and cook, turning frequently to immerse the pears in the wine on all the sides. Poach until a small knife can easily pierce the pears, about 8 to 15 minutes, depending on size and ripeness.
Step 4Remove the pears using a slotted spoon and place them in a large glass bowl. Pour half the poaching liquid over the pears. Set aside the remaining poaching liquid in the pan to make the caramel sauce. (The pears can be made up to a day ahead and refrigerated.)