1. In a large pot, bring the Rosé wine, sugar or honey, vanilla, and ginger to a simmer over medium heat. Stir until the sugar dissolves.

2. Gently lower the pears into the liquid, adding enough water to ensure they are fully covered. If you have a piece of parchment paper handy, you can cut it into a round the size of the pot, to sit right inside the saucepan over the pears and submerge them. If not, make sure to rotate the pears as they cook to ensure they cook on all sides.

3. Simmer until the pears are very tender, 20 to 25 minutes, 30 if the pears are large. Remove the pears from the liquid and cool completely. If not eating the poached pears immediately, see recipe notes for storage instructions. 

4. To create a sauce to spoon over the pears, bring the remaining liquid to a boil and cook, uncovered, until it reduces to about ¾ cup of syrupy liquid. This can take anywhere from 15-30 minutes. 

5. To serve, spread 2-3 tablespoons of hot fudge sauce onto each of 4 plates, and place a poached pear on top. Drizzle 1- 2 tablespoons of the reduced poaching liquid over each pear and serve immediately.