1. In a saucepan, combine the wine, water, sugar, cinnamon and vanilla. Bring to a simmer, and stir until sugar is dissolved. Add pears. Simmer for 30 to 40 minutes depending on ripeness, or until pears are tender when pierced with a knife. Turn pears halfway through cooking time if liquid is not deep enough to cover them. Remove pears from wine, and set them aside to cool. Pears can be refrigerated until ready to serve.
2. Bring the liquid to a boil. Let liquid reduce and thicken for 20 minutes, or until thick enough to stick to the back of a spoon and drips are slow and almost thread-like. Set aside to cool.
3. In a bowl, combine the mascarpone, honey, vanilla and lemon zest. Let chill for at least 2 hours before serving. To serve, place a pear in a dessert bowl. Add a spoonful of mascarpone cream, and drizzle with the reduced wine as a sauce. Top with hazelnuts. 
4. Tip: To ensure a deep-red color, cook the pears the day before serving. Let pears soak in the poaching liquid in the refrigerator. The pears are only as good as their poaching liquid, so pick a red wine you’d love to drink.

Calories: 690, Fat: 31 g (16 g Saturated Fat), Cholesterol: 0 mg, Sodium: 60 mg, Carbohydrates: 97 g, Fiber: 7 g, Protein: 6 g.