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steps
1. Preheat the oven to 350°F. Grease a small baking dish and set aside.
2. Peel the Bosc pears. Then, core the pears and dice them into ½-inch chunks. Transfer the diced pears to a medium saucepan.
3. Add the red wine, sugar, orange zest, cinnamon, cloves, and black pepper to the pears. Set the pot over medium-low heat and bring it to a simmer. Simmer the pears for 8-10 minutes, until they are fork-tender. Then, use a slotted spoon to strain the pears from the wine and transfer them to a heat-proof bowl.
4. Return the saucepan to the heat, and simmer the wine for 5-6 more minutes, until it is syrupy and coats the back of a wooden spoon. Remove the pot from the heat and stir in the vanilla extract. Toss the pears with the red wine syrup.
5. Meanwhile, use a sharp knife to score the top of the Camembert in a cross-hatch pattern. Place it in the prepared baking dish and bake for 20-25 minutes, until the cheese is melted and hot throughout.
6. Spoon half of the pear compote over the baked Camembert. Serve with crusty bread and extra compote on the side.
