Combine red wine, water, sugar, and the lemon juice in a small pot. Add the cinnamon, cloves and star anise, and bring to a boil.
Peel the pears using long even strokes and leave the stem intact.
Cut the bottom off so the pears can stand upright.
Place the pears in the poaching liquid. Cover and simmer for 30 minutes, turning every five minutes to ensure the color is even, until pears are fork tender, yet still firm.
Remove from heat and let pears cool in the poaching liquid until they come to room temperature. Continue to rotate the pears as they cool. Refrigerate overnight, turning a couple of times for even coloration.
Remove pears from the pot and heat the poaching liquid over medium heat. Simmer uncovered until the liquid reduces by half. Be patient. This takes between 15-20 minutes. Watch it carefully and stir often. Between the sugar and the wine, it can burn easily. (Unfortunately, I speak from experience).
Remove from heat and strain the syrup.
Plate the pears, drizzle with syrup and you're ready to serve!