1. In a pan add the sugar to the champagne and bring slowly to a gentle boil. 2. Cut the vanilla posds lenghtwise and scrap the seeds add to the pan with the pods. (Keep one for decoration) 3. Peel the washed lime skin and cut in thin stripes and add to the pan. 4. Peel the pears and add to the pan, cook for 45min coating regularly with the liquid with the help of a spoon. 5. When cooked leave it to cool down and keep in the fridge until service 6. To serve: with a "noisette spoon" take off the heart of the pears from the bottom. Place in your choosen dish or plate and pour some of the syrup, some of the lime strips and the remaining cut vanilla pod. 7. Enjoy