In large heavy saucepan, stir together wine, water, sugar and lemon juice until sugar is dissolved. Add lemon rind, ginger, cinnamon, star anise, cloves, cardamom and peppercorns. Bring to boil.
Meanwhile, peel pears. With melon baller or small spoon, core, leaving stems intact. Add to pan and simmer, turning pears over occasionally, until tender, 20 to 30 minutes. With slotted spoon, transfer pears to bowl.
Bring syrup to boil and boil until reduced to 1 cup (250 mL), 15 to 20 minutes, strain. Place each pear on dessert plate. Spoon syrup over top.