Combine wine, water, sugar, vanilla, honey and cinnamon in a large pot and bring to a boil.
Peel the pears, leaving the stems intact.
Place pears in the liquid and arrange so that they are covered. Reduce to a simmer and cook until pears are softened, about 30 minutes. Remove pears and place into a dish standing upright. Chill pears in the refridgerator.
Bring poaching liquid up to a boil and cook until the liquid has a syrup consistency, about 5-7 minutes. Remove from heat and let cool.
Combine heavy cream, honey and salt into a bowl. Using an electric beater, whip together until stiff peaks form, about 2 minutes.
Serve pears with salted whipped cream and drizzle poaching liquid over the pears and cream. Enjoy!
*Use firm, unripened pears. Ripe pears will be hard to peel