Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and honey, to taste. Add pears to the liquid and simmer for about 20 minutes or until soft. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you’re ready to fill them.