Place white wine, water and sugar in a large saucepan. Add cinnamon sticks, vanilla bean, ginger and anise. Stir over a low heat until sugar dissolves. Bring to a gentle simmer.

Peel pears with a vegetable peeler and cut bottom base so pears can Stan upright later. Place pears in poaching liquid. Cover pan with parchment paper and cover with lid. Reduce to low heat and cook covered for 30-40 minutes turning occasionally to ensure all sides of the pears are covered with poaching liquid. Pears should be relatively soft when ready.

Remove pears from the liquid and place each in a serving bowl. Turn the heat up on the remaining poaching liquid and cook down to syrup like consistency. Spoon syrup over the pears and serve warm or at room temperature