Fill a large bowl with cold water, and stir in the lemon juice. Peel, quarter, and core the pears. Place the pears in the cold lemon water.
Cut a piece of parchment paper into a circle that will fit a medium saucepan; set aside. Split the vanilla bean lengthwise with a paring knife and scrape out the seeds.
In a medium saucepan, combine the wine, honey, vanilla bean and seeds, cinnamon stick, and cloves.
Bring the liquid to a boil over medium-high heat, then reduce heat to barely a simmer.
Use a slotted spoon to transfer the pears from the lemon water to the poaching liquid.
Cover the pears with the parchment circle, gently pressing the parchment down on top of the pears to make sure they are submerged. Cook until the pears are tender and easily pierced with a knife, about 45 minutes. Use the slotted spoon to transfer the pears to a cutting board and let cool.
Cook until the pears are tender and easily pierced with a knife, about 45 minutes.
Use the slotted spoon to transfer the pears to a cutting board and let cool.
Increase the heat to medium-high, and cook the poaching liquid until it’s reduced and syrupy, 15 to 20 minutes.
When the pears are cool enough to handle, slice the pears lengthwise about ⅛-inch thick.