Preheat oven to 400 degrees F.

Dissolve 1 cup of brown sugar into 1/2 cup of boiling water.

Peel, halve, and core 8 pears.

Arrange in a roasting pan, pour brown sugar syrup over pears and arrange 8 cinnamon sticks over pears.

Cut 1 vanilla bean lengthwise; scrape out the seeds and add seeds and bean pod to roasting pan with pears.

Roast for 35 minutes.

Remove cinnamon and vanilla bean pod and puree pears in a blender or food processor.

If possible, let the pear puree, roasted cinnamon, River Rose Gin, and lemon juice infuse together overnight, and strained the entire mixture twice through cheesecloth and a fine mesh strainer.
After straining, add maple syrup to taste.
You can also add a bit more lemon juice to taste if you feel the punch needs more acidity.