In a large, nonreactive saucepan over medium heat, stir together the wine, orange juice, sugar, peppercorns, orange zest, ginger, cardamom and bay leaf until the sugar dissolves. Raise the heat to high and boil, uncovered, for 5 minutes. Add the pears, lower the heat, partially cover the pan and gently simmer the pears, turning them once or twice, until they are just tender ad can be pierced easily with a knife, 10-15 minutes. Turn off the heat and cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 5 hours or overnight for convenience.