Peel, halve and core the pears, leaving the stem intact. Combine the Pinot Grigio, sugar, anise seed and lemon peel with 1 1/2 cups water in a medium saucepan; place over high heat and cook about 5 minutes. Reduce the heat to medium low and add the pears cut-side down, in one layer, making sure that the liquid completely covers the pears. Cover and simmer until the pears are tender but intact, 30 to 40 minutes.
Remove the pears and set aside. Remove the lemon peel from the liquid and continue simmering uncovered until the liquid is reduced to 1 cup, 15 to 20 minutes. Divide the pears among 4 plates. Drizzle with some of the syrup. Serve with a dollop each of mascarpone cheese and dulce de leche, and an anise torta.
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