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Boil wine, cider, sugar, lemon peel, vanilla bean, and cinnamon in a saucepan over high heat. Reduce heat to low, add pears, and poach until easily pierced with a knife, about 40 minutes, stirring occasionally. Allow pears to cool in liquid for at least 1 hour or chill overnight. Halve pears lengthwise, then remove core with a melon baller.
Reduce 1 cup of poaching liquid in a small saucepan over high heat to 1/4 cup, about 15 minutes. To serve, arrange 2 pear halves on each serving plate, top with yogurt and berries, then drizzle with sauce.
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