1. Combine wine, orange juice, sugar, orange peel, split vanilla bean, cinnamon stick, cloves and cardamom in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
2. While poaching liquid is simmering, peel pears, leaving the stem intact.
3. Carefully place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes, turning every 5 minutes to ensure even color. Pears should be cooked through but still firm.
4. Cool to room temperature and refrigerate in the liquid at least 4 hours and up to 24 hours, turning occasionally to maintain even color.
5. Remove pears and bring red wine mixture to a boil, lower heat to medium and reduce liquid till very syrupy, about 1/4 cup. Strain poaching liquid and let cool to room temperature. Take vanilla bean and scrape out seeds to use in cream.
6. Combine cream, mascarpone, sugar and vanilla bean seeds in a bowl. Beat until thick and the consistency of whipped cream. Serve a dollop with the pears, drizzle with red wine sauce and garnish with thin sliver of vanilla bean (optional).
