In the bowl in which you can fit the pears, pour the wine. Add sugar, honey, cinnamon, vanilla, cloves, pepper, lemon juice and orange peel. Heat the mixture over low heat, stirring occasionally until melted sugar. Wash pears. The sheet is peeled carefully. There are also minor incisions with a knife on the surface of the pears. After the sugar is melted in the wine, the pears are immersed and the mixture was allowed to boil. The Court is not covered with a lid. Cook over low heat between 20-35 minutes depending on the size and maturity of the fruit. Pears need to soften, but not boil. Carefully removed with a spoon. Leave aside. The wine is left to simmer until half remain. This takes about 40 minutes. Allow to cool and strain. Pears are served splashed with wine syrup. Optional can be topped with sour cream or whipped sweet cream and fresh mint leaf.