Use a vegetable peeler to get the zest off of the orange, trying to get as little of the bitter white pith as possible and only the bright orange peel. Wrap the orange in plastic wrap and refrigerate of another use.Place the orange peel, pear slices, wine, apple cider, pear cider, honey, cloves, cinnamon, and anise in a medium saucepan and place over medium heat. Scrape out the vanilla bean pod over the pan, and then add the bean husk to the pan as well, stirring to incorporate. Bring the mixture to a simmer, then reduce heat to low and allow to cook for 1 hour, stirring every 10 minutes. Remove from heat. You can strain the mixture, or leave the spices and peels in it for garnish. Serve immediately.