Halve the vanilla pod lengthways, scrape out the seeds and place them in a pan together with the red wine, caster sugar and cinnamon stick.
Slice the vanilla pod into three long pieces and add to the pan. Peel the pears, trying to keep as much of the shape as possible and leave the stalk intact.
Lower the pears into the red wine mixture.
Bring the mixture to a gentle simmer and poach the pears, covered for 20 - 30 minutes. The pears are ready when they are tender all the way through.
Remove the pears from the pan and continue to gently boil the red wine syrup until the mixture has reduced by half and has turned syrupy.
The pears may be stored for up to two days if kept in the syrup in the refrigerator.
To make the Brandy Snap Tuiles
Melt the butter, sugar and syrup in a pan until the sugar has dissolved. Cool slightly.
Gradually beat in the brandy and flour until the mixture is smooth.
Line a baking tray with greaseproof paper.
Using a teaspoon, drop spoonfulls of mixture on to the baking tray.
Bake for 8 - 10 minutes.
Use a metal spatula to remove the biscuits from the tray and place over a small bottle (spice bottles are perfect size) to shape into a tuile. If the biscuits start to harden on the tray just pop your tray back into the hot oven for a couple of seconds and they will soften again.
Store the brandy snap tuiles in an airtight container.
To make the white chocolate cream
Melt your white chocolate in a bowl over a pan of simmering water.
Allow to cool slightly and then stir in the cream.
Add the mascarpone and icing sugar and mix until well combined.
Store the chocolate cream in the refrigerator.
Bring the pears back to room temperature.
Place a pear on each plate and spoon some of the red wine syrup over each pear.
Spoon some of the white chocolate cream into a brandy snap tuile and dust with cinnamon powder.