In a large saucepan or Dutch oven, combine the wine, honey, sugar, lemon zest, lemon juice, water, vanilla and cinnamon stick. Bring the mixture to a boil and cook for about 5 minutes. Add the pears and lower heat to medium low. Cook the pears for about 20 to 30 minutes, until pears are tender but not falling apart. Turn the pears very gently so they cook evenly. The pears are done when a knife inserted into the pear goes through easily. Remove the pears to a plate and set aside to cool. Bring the poaching liquid to a rapid boil and then lower the heat and let it reduce down until it’s thick and syrup-like, about 15 minutes. Strain the liquid through a fine-mesh sieve and let it cool. Pour the syrup over the pears and serve.