In a pan large enough to accomodate all the pears sideways in one layer, mix the water. Dubonnet, lemon juice, brown sugar, orange rind, orange juice, and vanilla. Simmer very slowly, approximately 12 to 18 minutes, until the pears are tender but not mushy. If the liquid does not completely cover the pears, roll over halfway through the cooking process. Remove the pears and place them in an elegant serving dish. Add the pine nuts to remaining liquid and reduce to a delicious syrupy consistency, yielding about 1 1/2 cups. Pour the syrup over the pears, and serve with a dollop of whipped cream.