- In a medium size saucepan, combine the red wine, granulated sugar, brown sugar, orange juice, orange zest, cinnamon sticks, cloves, peppercorns, balsamic vinegar, and pinch of salt. With the lid off, bring the mixture to a boil over medium heat.
- Turn the heat down to low, and allow the mixture to simmer for 5 minutes to reduce slightly.
- Meanwhile, peel the pears with a vegetable peeler. Keep the stems on, and trim the bottoms slightly so that the pears stand upright. Reduce the heat to low, and add the pears to the liquid, on their sides. Poach the pears in the liquid for about 30 minutes, gently rotating the pears every 5 minutes, so that they poach evenly. Insert a sharp knife into the bottom of the pear to ensure that it is softened.
- Remove the pears from the pot, and let cool standing upright on a plate. Continue to cook the red wine liquid for another 8-10 minutes over medium heat until it has reduced, and is syrupy and thick. With the heat off, stir in the 2 tablespoons of Kerrygold butter, until completely combined. The sauce should be thick and glossy.
- Meanwhile, make the mascarpone vanilla cream. In a medium size bowl, add the heavy cream, vanilla extract, and sugar. Whisk until thickened, about 5 minutes. Add the mascarpone to the bowl, and gently fold in until smooth and incorporated.
- Serve the poached pears with the syrup and a spoonful of the mascarpone cream, and sprinkle of chopped pistachios.