Peel the pears, leaving the stems attached. Cut a thin slice from the bottom of each pear, so that the pears can stand upright.
Place water (or wine), honey, star anise, orange peel, and cinnamon in a pan just large enough to hold pears sitting upright in one layer. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally to dissolve the sugar.
Add the pears and simmer gently for 15 to 20 minutes or until pears are just tender. Pears should be easily pierced with the tip of a sharp knife, but still slightly firm and holding its shape. Allow pears to cool in poaching liquid. Once cooled, remove pears and set aside.
Bring poaching liquid to boil and reduce down to about half the volume. Remove cinnamon stick, star anise and orange peel. (If not making chocolate sauce, spoon some this syrup over each pear.) Reduce heat, add chocolate and gently whisk until melted and smooth.
Transfer the pears to a serving plate. Drizzle pears with chocolate, sprinkle with almonds, and serve with or without vanilla ice cream or cream. Garnish with strands of orange peel and star anise.