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| Peel pears with vegetable peeler, keeping stems intact. Trim bottoms so they can stand. Place in deep saucepan |
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| In another saucepan, pour in red wine, lemon zest, lemon juice, sugar, cinnamon and vanilla. Bring to a boil. Pour over pears and add enough boiling water to cover. Simmer very slowly, until just tender. Test by inserting a skewer. Remove pears carefully to a dish. |
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| Rapidly boil liquid and reduce until only one cup remains. Pour over pears and cool. (Go very slowly at the end or the sauce will carmelize and get hard) |
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To serve, spoon some liquid onto individual dessert plates and place a pear on each plate. Garnish with a dollop of whipped cream.  |
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