1. Preheat oven to 400 degrees.

2. Combine wine, honey, cloves, cinnamon stick, pepper, saffron if using and vanilla in bowl or 1-quart measuring cup.

3. Trim bottoms of pears so they stand upright, and place them in over-proof dish, with high sides, large enough to hold pears so they do not touch. Pour liquid mixture over pears and place dish in preheated oven. Bake until almost tender, about 40 to 45 minutes, basting pears every 10 minutes or so with liquid.

4. When pears are finished baking and cooled, remove pears to serving plates. Transfer liquid to saucepan and bring to boil over medium-high heat. Cook 4 to 5 minutes or until of syrupy consistency. Remove from heat and strain liquid through fine sieve. Spoon sauce over plated pears and serve. Makes 5 servings. Each 566 cals, 2g fat (4%cff)

of Milwaukee Journal Sentinel Food Section readers). "Pepper... makes dessert interesting." "Satisfying as a dessert - not too rich." Other comments: "Love the pepper. Fun to eat. Goes well with champagne." "Sweet and spicy. Lots of zip." "Good texture. Beautiful."