Simmer 1 bottle of red with 2 cups sugar until sugar dissolves.
Add 3 star anise, 2 cinnamon sticks, 6 pieces of orange peel, 1 split vanilla bean and 4 tbsp brandy for 10-15 minutes until the flavours combine.
Add 8 peeled halved beurre bosc pears. Cook on low heat for 30-40 minutes, turning the pears halfway through. Check with a skewer to see it they are cooked.
Optional: towards the end, add a few pieces of dark chocolate to the sauce.
Serve with marscapone cream.