In a medium saucepan, combine water, sugar, lemon juice, cinnamon stick, and vanilla extract. Bring to a simmer over medium heat.

1. Add the peeled pears, ensuring they are mostly submerged in the liquid.
2. Reduce heat to low and simmer for 20–30 minutes, turning pears occasionally, until tender when pierced with a knife.
3. Remove pears and let cool slightly. Discard poaching liquid or reduce it to syrup, if desired.
4. To make the caramel sauce, melt sugar in a saucepan over medium heat, stirring occasionally, until fully dissolved and deep amber in color.
5. Carefully whisk in butter until melted and incorporated.
6. Slowly pour in the cream, whisking constantly. Mixture will bubble—use caution.
7. Simmer for 1–2 more minutes, then remove from heat. Stir in salt if using.
8. Serve pears warm or chilled, drizzled generously with warm caramel sauce.