Let's cook.
Peel the pears carefully, keeping the stems attached and slicing a thin piece off the bottom so they stand upright.
In a medium saucepan, combine the red wine, sugar, cinnamon sticks, star anise, and orange peel.
Bring the liquid to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
Gently place the pears into the poaching liquid, ensuring they are mostly submerged.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the pears are tender when pierced with a knife.
Remove the pears from the pot and set aside on a serving plate.
Turn the heat to high and boil the remaining liquid for 8 to 10 minutes until it reduces into a thick, syrupy consistency.
Drizzle the warm wine reduction over the pears before serving.
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