Peel and core pears, leaving stems intact.

Slice a small amount from the base of each pear to allow them to stand upright.

Combine water, white wine, sugar, honey, dried apricots, lemon rind strips, vanilla bean (or extract), and clove in a large saucepan.

Bring the mixture to a boil.

Gently add the pears to the boiling liquid.

Cover the saucepan, reduce heat to low, and simmer for 10 minutes, or until the pears are tender.

Remove the pears and apricots from the saucepan using a slotted spoon and chill.

Return the cooking liquid to a boil and cook until reduced to 1 cup (about 15 minutes).

Strain the cooking liquid through a sieve into a bowl and discard the solids.

Chill the reduced syrup.

Chop the chilled apricots.

Combine the chopped apricots, crushed vanilla wafers, and 1 tablespoon of toasted pistachios.

Stuff approximately 2 tablespoons of the apricot mixture into the core of each chilled pear.

Place each pear into individual serving bowls.

Spoon 1/4 cup of the chilled syrup over each pear.

Sprinkle each pear with 1 tablespoon of toasted pistachios.

Serve chilled.