Pick firm, but ripe pears Bosc or Anjou are good choices. Peel them, but leave the stems intact for a crisp, traditional appearance.
In a saucepan, mix 2 cups red wine, ½ cup sugar, a cinnamon stick, star anise, and lemon or orange zest strips.
Put the pears in the warm wine. Cover and poach for 20–25 minutes at low heat, flipping them occasionally for uniform color.
Drain the pears and set aside. Reduce the remaining liquid until it thickens to a syrup that clings to the spoon about 10–15 minutes.
Serve the pears whole or sliced, spoon some of the wine syrup over the top, and top with a scoop of cream or crushed nuts to dress up the presentation.