In a 2 quart sauce pan, add Zinfandel, Cherry Balsamic Vinegar, ginger, cinnamon, and sugar.
Bring to a simmer over medium heat.
Add pears and add enough water to cover them.
Return the liquid to a simmer and then turn the heat down to low.
Let the pears cook until a knife can pierce half way through with gentle pressure.
Add a half dozen ice cubes to the sauce pan and place the whole pan in the refrigerator.
Set up a double boiler and boil over low heat. In the top bowl, add dark chocolate, butter, and Orange Extra Virgin Olive Oil.
Stir the mixture occasionally until it is smooth in texture.
Remove the pears from the fridge and blot dry.
Place the almonds into a small bowl.
Carefully dip each pear half way into the chocolate and then into the almonds.
Serve in a bowl with a small scoop of vanilla ice cream.
