Carefully peel the ripe pear entirely but leave the stem on (looks better for presentation later on). Then slice the peeled pear in half lengthwise - since you only got one stem here, leave one half with and one half without stem. Then core both pieces.

Choose a large saucepan in which the pears will fit perfectly. Add to this pan the vanilla bean, the star anise, the cloves, the sliced lemon and the tea bag.

Add the slices pears (cut side up) and pour in the water and the white wine (optional) until the pears are fully submerged.

Then pour in the caster sugar.

Place the pan over medium-high heat and bring the pears and sugar water to a good boil. Once boiling, turn the heat low, cover the pan and simmer the pears for another 5 to 7 minutes until soft and cooked through.

Carefully remove the poached pear halves and transfer them onto deep plates. Drizzle with some of the spiced sugar water (or you can boil this sauce for a little longer until it has reduced and becomes a little syrupy). Then serve the poached pears in red wine warm to lukewarm.