In a large skillet with high sides or sauce pan, combine the sweet white wine, honey, cinnamon sticks, cloves, and star anise.

Cook over medium heat until the mixture starts to boil, then bring down to a gentle simmer. Stir occasionally to ensure that the mixture does not burn. Cook until the honey is melted and the spices have become fragrant, approximately 5 minutes.

While the poaching liquid is cooking down, cut the pears in half and remove the core using a melon baller. If you don’t have a melon baller, you can use a small spoon.

Carefully add the prepared pears to the simmering poaching liquid. Simmer for 20-25 minutes, turning the pears halfway through to ensure even cooking.

While the pears are poaching, place the softened mascarpone cheese and half & half in the bowl of a stand mixer and whip until light and airy. (If you don’t have a stand mixer, use a hand-held mixer to blend).

When the mascarpone and half& half mixture has become light and whipped, add the honey, vanilla extract, and orange zest and mix until well-combined.

Place in the fridge to chill before serving.

Remove pears from heat and allow to cool slightly. Serve immediately with a spoonful of the honey mascarpone cream and a dash of cinnamon. Top with a drizzle of the poaching liquid, if desired. Enjoy!