Pare pears, leaving stems; core from bottom.  Place in saucepan, add approximately 2-inches water; cover pan and bring to boil.  Simmer 10 minutes or until tender but not mushy.  Drain and cool.  For sauce, combine Cabernet, sugar, orange zest and vanilla bean in wide saucepan.  Bring to boil uncovered.  Boil about 15 minutes, evaporating sauce until reduced to approximately 1 cup.  Discard orange zest and vanilla bean.  Add berries and cook 1 minute; cool.  To serve, roll pears in pistachios to coat.  Spoon sauce into shallow dessert bowls.  Stand pears in sauce.  Put mint leaves onto pear stems.