Combine the water, vanilla extract, agave nectar, cinnamon stick, lemon zest and Splenda in a large saucepan. Bring to a boil.

Cut a thin slice from the bottom of the peeled, cored pears (this will help them stand) and then place them in the saucepan.

Cover the pan, reduce the heat to low and let simmer for 15 to 20 minutes until pears are tender.

Remove the poached pears and let them cool before.

Serving each pear with one tablespoon of crème frâiche and drizzle of agave nectar.