In a saucepan, combine water, rose water, sugar, and vanilla extract and bring to a simmer. Add the pears and poach until soft. (The amount of sugar and rose water is to taste of the maker) When the pears are soft, but still maintain their shape, chill the whole thing. Cook the red wine in a medium sized pot over medium heat until reduced by 1/2. Add the teaspoon of cinnamon, 4 cloves, and additional sugar, to taste. Chill the red wine soup. In a shallow soup bowl, put a pair of chilled pear halves to make it look like the 'backside". Pour chilled red wine around the pears and then sprinkle sliced almonds and edible flowers on the soup.
Copyright 2002, Daisuke Utgawa, All Rights Reserved