Fruit Compote with Vanilla-Bean Syrup

From orange, with vegetable peeler, remove 3 strips of peel (about 1 inch wide each); squeeze 1/2 cup juice. In 5- to 6-quart sauce pot, place sugar, cinnamon sticks, vanilla bean, orange peel, and 3 1/2 cups water; heat to boiling over high heat, stirring frequently until sugar dissolves. Reduce heat to medium-low; cover and simmer 10 minutes, stirring occasionally. Add pears and apples to syrup, gently stirring to combine; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until pears and apples are tender. Stir in cranberries and peaches; cook 1 minute longer. Pour fruit mixture into large heat-safe serving bowl; stir in orange juice. Cover and refrigerate at least 4 hours or up to 3 days to allow flavors to blend.