1. In a medium high-sided skillet or a medium Dutch oven set over medium heat, bring the Gewürztraminer and sugar to a simmer, stirring often, until the sugar is dissolved, 3 to 4 minutes.

2. Add the star anise, orange peel, cinnamon, cloves, ginger, peppercorns and pineapple spears. Bring to a bare simmer over medium heat and continue to cook until the pineapple looks saturated with the sugar syrup and is deep yellow, about 45 minutes.

3. Turn off the heat and cool the pineapple in the syrup until it reaches room temperature. (At this point, the pineapple and spiced syrup can be refrigerated in an airtight container for up to a week; if storing for more than two days, remove and discard the aromatics and spices before putting in the refrigerator.)

4. Using tongs or a fork, remove the pineapple from the syrup and set aside. Strain the syrup through a fine-mesh sieve and into a small saucepan (discard the spices and aromatics). Bring the syrup to a strong simmer over medium-high heat, then reduce the heat to medium and gently simmer until the syrup is a deep brown color and has reduced to about 3 tablespoons, 12 to 15 minutes. Turn off the heat and cool.