Pour wine into a 3.5-qt. shallow sauce pan and turn heat to medium. Add the cinnamon, honey, lavender, vanilla bean and zest and stir, making sure the honey is thoroughly blended into wine.
Add the pears and pour enough water into the pan so the pears are completely covered. Cook until pears are fork-tender.
Serve on a plate with fruit sorbet and a cookie. May be served hot or cold.
Recipe was created especially for the Calphalon One Infused Anodized 3.5-qt. Shallow Sauce Pan.