Prepare the Pears: If peeling the pears, do so with a peeler or a knife. Halve and core the pears, leaving the stem intact for a more elegant presentation if desired.

Combine Ingredients for Poaching Liquid: In a large saucepan, combine the red wine, granulated sugar, cinnamon sticks, cloves, star anise, strips of orange zest, and orange juice. Stir to dissolve the sugar and bring the mixture to a simmer over medium heat.

Poach the Pears: Once the wine mixture is simmering, add the pear halves. Reduce the heat to low, cover, and let simmer gently for about 20-30 minutes, or until the pears are tender but not falling apart. Turn the pears occasionally to ensure they are evenly colored and cooked.

Serve: Carefully remove the pears from the poaching liquid with a slotted spoon. Increase the heat and reduce the poaching liquid for about 10-15 minutes, or until it thickens slightly into a syrup. Serve the pears warm or at room temperature, drizzled with the reduced mulled wine syrup. Optionally, add a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of mascarpone on the side.