1. Peel the pears keeping the stalks on
2. You can either leave them whole or cut them in half. If halved, use a melon baller to scoop out the core.
3. Add the pears to a large pot along with zests, cinnamon sticks, star anise, cloves, sugar and vanilla. Top with red wine and orange slices. Add a bit of water to ensure the pears are completely covered.
4. Place the lid on the pot and simmer for 30 to 45 minutes until the pears are ripe. Remove the pears
5. Strain the poaching liquid and discard the flavorings. For the intense deep red / purple colour you will need to place the pears with the liquid in a container overnight into the refrigerator.
6. Once your satisfied with the colour of your pears, next make the red wine syrup. Add 2 cups of red wine juice to a pan and bring to a boil. You really want the wine to bubble which helps it to reduce to about half. Remove from the heat and let cool completely. The cooling will help the wine thicken into a syrup.
7. Serve pears with espresso whip, almond brittle and red wine syrup.