In a Dutch oven combine wine, sugar, vanilla bean, orange peels and cinnamon stick. Bring it to a rolling boil and reduce the flame to low.
Meanwhile, peel the pear skin and cut them lengthwise. Scope the core out with a help of a melon scooper or teaspoon.
Gently add the pears to the poaching liquid and let it simmer for 15-20 minutes. Turn the pears for every 5 minutes with the help of a spatula to get an even color on the pears.
Once done, remove the pear halves out and allow the poaching liquid to simmer for 20 minutes until it reaches syrupy consistency.
To serve, arrange the pear halves on a plate along with a scoop of ice cream and drizzle the red wine syrup on top. Enjoy.
