1.Peel pears; cut in half lengthways.
2.Place sugar, honey, the water, rind and rosemary in a large saucepan; stir over high heat until sugar dissolves. Add pears; bring to the boil.
3.Cut a round of baking paper to fit inside the pan; place paper on pears, then top with a small plate to keep pears submerged. Cover pan with lid; simmer, over low heat, about 30 minutes or until tender.
4.Using a slotted spoon, transfer pears from syrup to a large bowl. Discard syrup or store for another use (see tip).
5.Make vincotto honey. Bring honey and vincotto to the boil in a small saucepan. Reduce heat; simmer 4 minutes or until large bubbles form. Cool completely.
6.Serve warm or cooled pears with crème fraîche, drizzled with vincotto honey. Sprinkle with extra rosemary sprigs.
You can use the pear poaching syrup as a sauce over ice-cream or topped up with chilled soda water for a refreshing drink.Note