Peel the pears, keeping the stems intact, and hollow out the centers (seeds) from the bottom using an apple corer or paring knife.
In a large saucepan, combine the maple syrup with the scraped and sectioned vanilla pods. Add an equal amount of water.
Place the pears in the pan, ensuring they are fully covered by the liquid; add more water if needed.
Bring to a boil, then cover with a parchment paper circle cut to fit the pan.
Simmer for about 20 minutes, then stir in the grenadine syrup.
Test doneness by inserting a small knife into the pears; cooking time varies by fruit size.
Remove the pears and return the syrup to medium-high heat, reducing until it thickens to coat the back of a spoon.
Arrange the pears upright in verrines or cups, drizzle with the glaze, and top with vanilla pieces. Sprinkle with ground mignonette and cinnamon.
A creation of Chef Hubert
