Combine the wine, sugar, orange zest, orange juice, spices and vanilla in a medium saucepan or a small Dutch oven and simmer over medium heat. Heat until the sugar dissolves and the mixture starts to simmer, about 5 minutes. Gently lay the pears down in the saucepan. Reduce the heat, cover the pot and simmer slowly for about 25-30 minutes. Rotate the pears often so the wine sauce coats them evenly. The pears are done when they’re tender, can be pierced with a knife, but are still intact.

Transfer the pears to a plate and let them cool to room temperature. Remove the cinnamon stick and cloves and bring the liquid to a boil. Let it reduce down until it’s thick and syrup-like, about 15 minutes. Strain the syrup through a fine mesh sieve or strainer and drizzle over the pears. Serve the poached pears with ice cream, fresh whipped cream or a coconut whipped cream, as a dairy free option. If serving the next day, cover and store the pears in the sauce overnight in the refrigerator.