1Cut pear lengthwise into 1/4-inch slices, cutting from stem end through bottom. Cut apples crosswise into 1/4-inch slices.
2In 3-quart glass container, stir together pear, apples, plums, syrup, rosemary sprigs and vanilla bean until fruit is coated. Gradually stir in Chianti. Cover; refrigerate at least 8 hours or up to 24 hours. Remove rosemary and vanilla bean from mixture; discard.
3Stir in sparkling white wine just before serving. Serve over ice.