In a small saucepan, combine wine, 1 cup sugar, honey, zests, cardamom, clove, and vanilla bean. Bring to a boil over high heat; reduce heat and simmer until mixture is reduced by half, about 20 minutes. Remove from heat and allow to cool to room temperature.
Preheat oven to 350°F Generously grease a 13x9 baking dish. Using a melon baller, scoop out center of pears, removing seeds. Place pears, cut side up, in prepared baking dish. Using a pastry brush,evenly coat pears with cooled wine mixture. Sprinkle pears with remaining 2 tablespoons sugar. Bake for 20 minutes or until pears are fork tender. Remove from oven and cool slightly.
To serve, place each pear in a mini tart (if desired) and scoop hazelnut ice cream into center of each pear. Repeat with remaining pears (and tarts), and ice cream. Garnish with hazelnuts and fresh mint; if desired.
HAZELNUT ICE CREAM:In small saucepan, combine half and half, sugar, vanilla bean and vanilla. Cook over medium high heat, just until it starts to boil, remove from heat.
In medium bowl, whisk egg yolks until smooth. Using ladle, pour 1 cup hot mixture in small, steady stream into yolks, whisking constantly. Add an additional 1 cup of hot cream into egg mixture, whisking to combine. Pour egg mixture into hot milk mixture; cook over medium high heat, stirring constantly, until mixture is thick enough to coat back of a wooden spoon.
Strain mixture into a blender; add nuts. Pulse mixture until nuts are finely ground. Strain mixture into stainless steel bowl; place in a larger bowl filled with ice. Let mixture cool completely, stirring often.
Pour mixture into container of and electric ice cream freezer, and freeze according to manufactures instructions. Spoon ice cream into a freezer safe container and freeze for at least 4 hours for a firmer texture.