Peel pears and halve them vertically. Scoop out the core with a spoon. Bring water to a boil in a pot over medium-high heat. Stir in the honey and sugar, then add the ginger, cloves, anise, and cinnamon. Add the pears, reduce heat to low, cover, and simmer for 20-30 minutes, or until pears can easily be pierced with a fork. Remove pears and set aside. Remove and discard the cloves, cinnamon stick, ginger, anise, and half of the poaching liquid. Add vanilla to the remaining liquid and simmer 30 minutes, uncovered, until the liquid reduces to a syrupy consistency. Serve each pear with a dollop of mascarpone and a drizzle of the syrup.