2 cups Zinfandel 2 Bosc pears, stemmed, cored, and cut in 1/2 lengthwise 3 vanilla beans 1/2 cup brown sugar 3 whole cloves 4 teaspoons low-fat sour cream
Place all ingredients, except sour cream, in a small saucepan and bring to a low simmer over medium heat. Simmer, uncovered, for 30 minutes or until pears are tender when pierced with a pairing knife or skewer.
