In a large deep pot, combine 750 ml of red wine, 3 cups of pomegranate juice, and 1/2 cup of sugar over medium heat. Add whole cloves, cinnamon stick, crushed cardamom pods, allspice berries, star anise, and sliced orange. Stir gently until the sugar dissolves and the mixture is fragrant, simmering for about 5 minutes without boiling.

While the poaching liquid warms, carefully peel the pears, leaving the stems intact for presentation. Once peeled, lower the pears into the simmering liquid, ensuring they are fully submerged. Adjust the heat to maintain a gentle simmer.

Bring the pot to a gentle boil, then cover and reduce the heat to low, allowing the pears to simmer for about 30 minutes, turning every 10 minutes.

After 30 minutes, test the pears for tenderness by inserting a knife. If resistant, simmer for an additional 10 minutes, checking until cooked through but still holding shape.

Once tender, remove the pot from heat and let the pears cool in the poaching liquid until they reach room temperature.

Strain the poaching liquid through a fine mesh sieve into a saucepan, discarding solids. Bring back to medium heat and reduce by half until it becomes thicker and glossy.

For the custard, whisk together egg yolks, granulated sugar, and vanilla paste until smooth. Heat half and half until scalded, then temper the egg mixture by gradually adding while whisking.

Return the mixture to the saucepan and cook on low heat, stirring continuously until thickened, about 5-7 minutes. Strain to remove lumps.

To serve, place the poached pears on a dessert plate, drizzling with the reduced poaching liquid or layering with the vanilla custard sauce.