This is perhaps one of the fanciest dessert but easiest to make. It looks classy mostly because of the velvety red and its French origin. It's called Poire belle Helene in French. But don't be fooled by the mouthful of Franco-pronunciation, it's merely pear poached in red wine with sugar and spices (I used cinnamon, star anise and clove) and vanilla beans over medium heat for 30 minutes or so. When the pear turn soft and red, remove them from the pot and set aside. Continue to reduce the poaching liquid to a third of the original volume, concentrating the sweetness, spice aroma and wine flavor into a lush thick syrup. Drizzle the syrup over the maroon pear and serve.
It's that simple. Easy peasy and super yummy!