In a pot combine the wine, sugar, a couple slices of orange peel (without the white part), the juice of 1 orange and the juice of 1 lemon.

Stir and heat on medium heat to melt the sugar.

While the poaching liquid heats up, peel the pears and cut off a bit of the bottoms so the pears can stand on a plate.

Once the poaching liquid is hot, carefully add your pears, 1 cinnamon stick, a star anise and 2-3 whole cloves.

Turn the heat to medium high and allow it to simmer (uncovered) for 20-30 minutes or until your pears are fork tender.

Turn the pears halfway through to ensure that the pears are cooked and colored evenly.

Once the pears are done, carefully remove them from the liquid and allow to cool.

Also remove the cinnamon stick, cloves, star anise, the orange peel and discard.

Bring the poaching liquid to a boil by turning the heat to high then slightly reduce the heat and allow it to reduce by half for 15-20 minutes.

Once the liquid has been reduced by half, remove from the heat and allow it to cool for 5-10 minutes.

To serve, add the pears to a plate or bowl, add some ice cream or whipped cream.

I like serving it with vegan coconut vanilla ice cream then add some of the reduced poaching liquid and some chopped nuts, I used pistachios for color.