In a large saucepan, combine the wine, sugar, orange zest, cinnamon sticks, vanilla bean, star anise, and cloves. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Simmer for 5 minutes.
Meanwhile, peel the pears, leaving the stems intact. Slice off the very bottoms of the pears so they can stand up on their own. Add the pears to the poaching liquid and cover with a round of parchment paper (see Notes). Simmer the pears over low heat, turning occasionally to ensure even color, until tender, 20 to 30 minutes. Using a slotted spoon, transfer pears to a bowl.
Bring poaching liquid to a boil over high heat and cook until reduced by half, 5 to 7 minutes. Pour the reduced syrup over the pears; discard the aromatics or reserve for garnish. Refrigerate for at least 2 hours, preferably overnight.
When you’re ready to serve, and using a stand mixer fitted with the whisk, beat the whipped cream with the cardamom over medium-high speed until stiff peaks form, 2 to 3 minutes. Alternatively, you can do this in a large bowl with a hand mixer.
Serve the pears warm, at room temperature, or chilled with a generous dollop of the cardamom whipped cream and a sprinkling of pistachios. Pass the red wine syrup at the table.