Put the Marsala, red wine, sugar, lemon juice, the cinnamon stick and star anise in a heavy-based saucepan and bring to a low simmer.
Peel the pears, leaving the stalks in place, put them in the saucepan and cook for 20—25 minutes, turning occasionally, until they are soft. Remove the pears from the saucepan with a slotted spoon and set aside to cool.
Meanwhile, return the poaching liquor to the heat and boil to reduce for about 10 minutes until it is thick and syrupy. Serve the pears, drizzled with the syrup and accompanied by a spoonful of clotted cream.