Place the port, orange juice, sugar, cinnamon, cloves, nutmeg, citrus zest, pepper, vanilla and orange blossom water in a medium saucepan. Place on medium high and bring to a boil. Add pears. Bring to a boil again and then reduce to a simmer. Simmer uncovered for approximately 20 minutes or until a knife inserted into the apples comes out cleanly. Remove pears to a bowl and cool. Cover with plastic wrap and refrigerate. Bring the sauce to a boil and reduce by half, which should take approximately an additional 20 minutes. Cool syrup and refrigerate 8 hours or overnight. Serve cold garnished with whipped cream, vanilla ice cream or mascarpone cream.