Simmer wine, water, honey, ginger, anise, cinnamon stick, vanilla bean and seeds, and peppercorns in a large pot over medium-low heat for 1 hours to reduce liquid to 4 1/2 cups.
Add pears and simmer until fork-tender, 45 minutes to 1 hour, turning occasionally. Remove from heat and rest pears in liquid until cool. Transfer pears to an air tight container; chill until ready to use. Reserve poaching liquid.
Form cheese into two 8 inch logs, coat with pecans; cover with plastic wrap and refrigerate until firm.
Whisk together oil, poached pear liquid, chives, mustard, and vinegar. Set aside.
Top each pear half with goat cheese round.
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