In a saucepan, combine the red wine, sugar, cinnamon stick, star anise, and orange zest. Bring the mixture to a simmer.

Add the pears and poach them gently for 15–20 minutes until they are tender but remain intact.

Let the pears cool completely in the liquid.

Slice the top off the brie just enough to create a space for the pear. If necessary, remove a bit of the center of the brie to make more room.

Roll out the puff pastry slightly and place the brie in the center. Stand the poached pear upright in the middle of the cheese.

Fold the pastry up and around the pear to enclose it completely, pinching the seams to seal.

Chill in the refrigerator for 10 minutes.

Brush the pastry with the beaten egg.

Bake in a preheated oven at 200°C (400°F) for 25–30 minutes, or until the pastry is golden and bubbling.

Garnish with fresh thyme and serve warm, either as a luxurious appetizer or a show-stopping dessert.