In a large heavy-bottomed pot over medium-high heat, combine the apple cider, brown sugar, cinnamon, cardamom, cinnamon stick and vanilla. Bring to a boil, stirring occasionally to dissolve the sugar.

Carefully place the pear halves into the liquid. Reduce the heat to medium and bring to a simmer. Cover and cook for 20–25 minutes, flipping the pears halfway through, until they are tender and can be easily pierced with a knife.

Using a slotted spoon, transfer the pears to a large bowl and set aside.

Increase the heat to medium-high and boil the poaching liquid for about 10 minutes, until it has reduced by about half. Remove the cinnamon stick.

Pour the reduced poaching liquid over the pears. Cover and let cool to room temperature. Serve warm or refrigerate and serve chilled.