Add pear halves to lemon water to prevent browning while you prepare the poaching liquid.
Add bottle of wine and 1 cup of water to a 3- to 4-quart saucepan. Then, squeeze orange quarters over the wine, releasing their juice. Add quarters of orange along with the honey, cinnamon stick, cloves and the vanilla bean’s seeds and pod; bring to a boil over high and reduce to a simmer. Remove pear halves from the lemon water then submerge into the poaching liquid, cook until tender throughout, about 20 minutes.
Meanwhile, use a hand mixer or stand mixer to whip the cream then cover and place into the refrigerator until ready to serve. Serve pears with a dollop of whipped cream.