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In a small saucepan, combine the water, grape juice, apricots, sugar, honey, lemon strip, clove, vanilla bean and seeds (if you don't have a vanilla bean, simply add 1/2 tsp. vanilla to the cooking liquid). Bring to a boil. Reduce heat. Place pears on their sides in saucepan and poach uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
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After letting the dough for the flatbread wraps rise until doubled, use your fist to punch it…
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