Add the freshly squeezed orange juice, orange peel, water, brown sugar along with the cinnamon into a small deep saucepan.
Using a small sharp knife slice down the centre of the vanilla bean, scrap the seeds out and add them to the poaching liquid along with the bean for extra flavour. If using vanilla essence add this to the saucepan instead.
Peel the pears and place in the poaching liquid, if the pears are not at least half submerged in the liquid add a little extra water.
Place a lid on slightly ajar, and simmer on a low heat until the pears are cooked through (20-25 minutes). Gently spoon the poaching liquid over the pears occasionally throughout the cooking process to ensure the pears are coated in the syrup.
Once they are tender allow them to cool down in the saucepan before serving. This can be done a day before and stored in the fridge, so they are ready when you need them.
To serve; toast the sourdough and spread a layer of ricotta over thickly.
To slice the pears into a fan shape; slice the base of the pear off, carefully slice 5mm slices, leaving 1cm from the stork of the pear not completely cut all the way through. Using your hands gently fan out the pear slices from the stork and place on top of the ricotta toast.
Spoon over a drizzle of the poaching liquid and a pinch of cinnamon powder.
Serving Size slice