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Peel the pears with a vegetable peeler. Cut in half and scoop out the seeds. Place them in a saucepan in an even layer. Pour the juice on top and add enough water to just barely cover the pears. Add the ground or stick of cinnamon, star anise, cloves, nutmeg, and allspice. Bring up to a simmer over high heat. Reduce immediately to a slight simmer, cover with a lid and cook 5 minutes. Flip over the pears and continue to cook another 8-12 minutes until just barely tender.
Remove the pears, set aside to cool slightly. Raise the temperature on the poaching liquid to high. Reduce for 8-12 minutes until only about 1/2 cup of syrupy liquid is remaining.
Whisk a few tablespoons of the reduced juice into the ricotta or yogurt. Serve the pears with the poaching liquid drizzled around and the ricotta/yogurt on top.