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In a large, heatproof measuring pitcher, pour the boiling water over the tea leaves and let steep 5 minutes.
Strain the brewed tea into a wide skillet with high sides, or another large pot.
Add the sugar and vanilla pods and bring to a boil. Add the lemon juice.
In a wide skillet with high sides, or another large pot, combine the wine, sugar, water, spices, and orange peel and bring to a boil.
Use a large spoon to lower the pears into the boiling liquid. The liquid should just cover the pears; if it doesn't add more water to cover them.
Reduce the heat to medium and simmer the pears until just tender but still holding a shape, 8-12 minutes, turning the pears over halfway through.
If using right away, remove the pears from the poaching liquid and serve warm. Otherwise, let the pears cool in their poaching liquid.
The pears can be stored in their poaching liquid in the fridge for up to 2 weeks, or frozen for up to 1 year.
When you're ready to serve the pears, remove them from the poaching liquid, return the liquid to a saucepan, and simmer the poaching liquid until thick and syrupy, 10-20 minutes.