1. In a 4-quart saucepan, combine wine, honey, orange juice, zest, cinnamon stick’s and vanilla bean. Bring to a boil, reduce heat and simmer for 5 minutes.
2. While liquid is simmering, peel pears with a vegetable peeler, leaving stem intact. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove the pan from flame, uncover and cool with pears upright in pan.
3. Once cool, cover and chill the pears and poaching liquid in refrigerator for at least 4 hours or up to 24 hours, turning occasionally, if desired.
4. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.