1 1/2 cups ruby port
1 1/2 cups red wine
1 1/4 cups sugar
2 star anise
2 cinnamon sticks
1 bundle thyme
1 lemon, zested, not grated, but in big strips for easy removal
1/2 vanilla bean, split and seeds scraped
3 Bosc pears, peeled, halved and cored
1 pint mascarpone cheese, at room temperature
1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler