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Place wine, sugar, zest and juice, vinegar and vanilla bean into large stock pot and bring to simmer. Add pears and cook until tender. Remove pears to cool pouring half of the poaching liquid over top. Place the other half of the liquid over moderate heat and reduce by half. Remove from heat and swirl in butter to thicken.
Place all ingredients into medium pot and bring to simmer over moderate heat. Simmer 5 minutes, remove figs and simmer poaching liquid to thick syrup.
Stuff center of each pear with creme Fraiche. Slice the outside of the pear in several places not going all the way through. Slice a fig into several slices and stuff the fig into the cut opening of the pear. Place the pear into a service plate and ladle some of the white wine sauce into the bottom. Drizzle with some port syrup and serve.
6 Tbsp Creme Fraiche or Whipped Cream
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