Wash the orange, dry it and finely grate the peel. Squeeze the orange. Simmer honey in a wide pot at medium heat for 3-5 minutes until it caramelises a little. Add dessert wine, lemon juice, orange juice and zest (be careful, it may splash!) and simmer for 2-3 minutes until slightly syrupy.
Peel the pears, cut them in half lengthwise and remove the core with a ball cutter or teaspoon. Add the pears to the caramel and steam for 5-8 minutes, turning.
Serve the warm pears with the caramel syrup. Serve with a vanilla parfait or walnut ice cream.