Instructions: To poach the pears, place wine, sugar, orange zest, vanilla, cinnamon, and cloves in a heavy, medium-size saucepan and bring to a boil over high heat.

Add pears, reduce heat to medium, and simmer until they are fork-tender.

Cool in the liquid until you can handle the pears.

Preheat broiler. Remove pears from liquid and cut into 1/4-inch-thick slices. Arrange about half a pear on each of 6 ovenproof plates. Sprinkle pears generously with brown sugar. Place plates under broiler and broil until the brown sugar is melted and bubbling.

While the pears are broiling, mix together creme fraiche and confectioners sugar. Remove pears from oven, drizzle with creme fraiche, and serve warm.

Serves six.

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