Peel the pears leaving the stem and cutting off the base so they will stand up.
In a non-reactive pan bring the wine, sugar and vanilla to a boil.
Immerse the pears into the wine and bring to a small boil, cover and continue cooking for 35 to 40 minutes or until the pears look translucent. The pears have to be tender when poked with a toothpick.
Remove from the heat and let I cool off in the syrup.
Once you are able to handle, delicately remove the pears and reduce the wine to a thicker syrup if need be by bringing it to a boil for a couple of minutes
Place the pears in a dish or bowl and spoon the wine syrup over it.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.