2 cups seedless red grapes
1 cup sugar
⅔ cup moscato, or other fruity white wine
2 lemons, juiced
½ vanilla bean, split lengthwise
2 tablespoons apricot jam
3 Bosc pears, firm but ripe
Preheat oven to 375 degrees F. Place the grapes in an 11 x 7 inch baking dish. Combine the sugar, lemon juice, Moscato, vanilla beans and apricot jam in a bowl and stir until blended. Pour over the grapes. Cut the pears in half through the core and remove the cores and seeds. Nestle the pear halves, cut side up, into the grapes.
Bake until the pears are tender and the liquid around the grapes is thick and syrupy, about 50 minutes. Remove the pears and let stand for about 10 minutes. Serve them with some of the grapes and their liquid spooned around them.