Carefully peel the full Pears, leaving the stem intact. Cut the bottom of the fruit so that they can stand in the pot, then set aside.

Wash the orange then gently peel its skin. Try to keep the orange peels only and remove any of the bitter white membranes. Cut the orange peels into the large strip.

Place all the ingredients except the pears in a large deep pot. Place on the stove and bring to a simmer to dissolve the Brown Sugar.

Add the peeled pears into the liquid and leave to simmer on low heat for 20 to 30 minutes, depending on how ripe your pears are. Make sure to gently turn the fruits if the liquid does not fully submerge them so that they cook evenly.

To check if the fruits are ready, prick with the tip of a knife: the fruit should be soft but still hold its shape.

Remove the Pears from the liquid and place them on a cooling rack standing up to cool. In the meantime, discard about half of the cooking liquid (see note 1) and increase the heat of your stove. Leave for 10 to 20 minutes to reduce into a thick syrup. Make sure to keep an eye on it so that it doesn't burn. Pass the syrup through a thin-mesh sieve to remove the orange peels and star anise pods.

To serve, place each pear on an individual plate and pour some of the red wine syrup on the fruit. Optionally, add some melted chocolate or vanilla ice cream to finish the dessert.