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Pear Pavlova

kept bykwishall

1 750-ml bottle dry red wine, such as Cabernet or Zinfandel
2 cups water
1 cup sugar
1 teaspoon whole black peppercorns
3 dried bay leaves
2 cinnamon sticks
3 to 6 ripe, Bosc pears
4 large egg whites
Pinch of salt
3/4 cup packed light-brown sugar
1/4 cup superfine sugar
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons superfine sugar



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