Mix the wine, sugar, vanilla bean, orange peel and 250ml water in a heavy-based saucepan and stir over a low heat until sugar dissolves. Once dissolved, boil for 5 minutes. Add the pears and bring to the boil, reduce heat and simmer covered for 10 minutes or until pears are soft.

Remove from the heat and allow pears to cool in the liquid. Remove from liquid with a slotted spoon and set aside, reserving the liquid. Blend the ricotta cheese and the PEPPADEW® Piquanté Peppers with 30 ml of the poaching liquid in a food processor until smooth. Spoon the ricotta mixture into 4 bowls topped with pears and drizzle with honey. Serve immediately sprinkled with pistachio nuts