Persian Poached Pears

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4 large Bosc pears

1 cup water

1 cup dry white wine

2 tablespoons sugar

2 tablespoons honey

4 dried apricots

2 (3 x 1/2-inch) lemon rind strips

1 (3-inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

1 whole clove

4 reduced-calorie vanilla wafers, crushed

5 tablespoons coarsely chopped pistachios, toasted and divided

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