6 large pears
4 cups red wine
4 cups water
4 cups sugar
1 vanilla bean slit open
4 whole cloves
2 bay leaves
2 large cinnamon sticks

In a large stainless steel pot combine the wine, water, sugar, vanilla bean, bay leaves, cloves and cinnamon sticks. Turn on the heat. Peel the pears and immediately add each one to the poaching liquid. Cover and bring the liquid to a boil. Reduce to a simmer and cook for 10-15 minutes or until the pears are tender, but not mushy. Cool the pears in the refrigerator in the poaching liquid until ready to use.

Remove the cooled pears and the poaching liquid from the refrigerator. Remove the pears to a bowl and return the poaching liquid to the stove. Bring the poaching liquid to a boil, reduce it to a simmer and continue cooking it until it reduces and becomes thick and syrupy. Core the poached pears, discarding the core, but saving the stems. In a small bowl mix together:

1 Cup mascarpone cheese at room temperature
1 teaspoon cinnamon
1/4 cup confectioners sugar

Slice a piece of pear off the bottom of the pears so that the pears will stand up. Using a pastry bag pipe the filling into the cored pears. Replace the stem on the top. Serve the pear on a dessert plate and garnish with additional warm sauce.