3 Bosc pears, peeled, halved and cored
1 750-ml. bottle of dry, red wine, such as Merlot
2 1/2 c. water
1 cinnamon stick (3-in.)
1/2 c. honey
5 whole cloves
1/2 vanilla bean, split and scraped
zest of 1 lemon
Pour wine into a 4-qt. chef's pan and turn heat to medium. Add the cinnamon, honey, cloves, vanilla bean and lemon zest and stir, making sure to dissolve the honey into the wine.
Add the pears and pour in enough water so the pears are completely covered in the liquid. Bring the liquid to a gentle boil and cook until the pears are fork tender, about 15 - 25 minutes.