Pear jelly and ice cider

Allow about 25% loss in weight of raw pears/clean pears.
Boil the water and the scraped vanilla pod and infuse for 15 minutes.
Make a dry caramel, not too dark, then decook with the vanilla water. Simmer for 2 minutes to melt the caramel in the water. Remove from heat and add ice cider. Cool to 4°C.
Peel, halve lengthwise and core pears. Place in vacuum bag and pour in a little of the ice cider syrup. Vacuum-seal.
Steam at 90°C for 1 hour (or less, depending on ripeness).

Cut drained poached pears into 8mm brunoise.
Weigh pear purée and poaching syrup in a saucepan and heat to 20°C.
Mix the sugar and pectin, then whisk into the liquids. Bring to the boil while whisking, then add the pears and return to the boil for a few seconds.
Remove from heat and add lemon juice and gelatin mass (7 times its weight in water).
Pour 2.5kg per 40/60cm frame and chill at 24°C. Cut into desired shapes and freeze.