Combine red wine, brown sugar, cinnamon, cloves, orange rind, lemon rind and vanilla bean in a medium saucepan over low heat, stirring, for 2 to 3 minutes or until sugar dissolves.
Add the pears and increase heat to medium-high. Bring to the boil and then reduce to a simmer.
Cover with a cartouche (see notes) and continue to simmer for approximately 30 minutes, until the pears are tender.
Pack the pears into a warm, sterilised glass jar, cover with the liquid and store in the refrigerator until ready to use.