Add wine, sugar, cinnamon, cloves, orange zest and juice to a pot. Peel your pears then use a small scoop to remove the core from the base of the pear.
Place peeled pears in poaching liquid and poach on low until soft and vibrantly red. About 30-45 minutes.
Press the pears down into the poaching liquid with parchment and place in the fridge to cool.
To make the creme anglaise get your milk, cream and vanilla in a pot and bring to a boil. In a separate bowl whisk together yolks, sugar then slowly temper in the milk. Pour the milk into the eggs in a slow stream while continuously whisking, this prevents the yolks from scrambling.
Add the tempered mixture back into the pot then heat on low, stirring constantly to stop it from catching on the bottom until anglaise reaches 180 F or 82 C. Strain the anglaise through a sieve then cool.
Serve the pears on top of the anglaise once everything has chilled down. You can keep the poaching liquid and reduce it to create a nice syrup to go with this as well.