Pour pear juice to a 4 quart or larger slow cooker.
Using a vegetable peeler, peel the zest from the navel orange into thin long strips and add to pear juice. Cut the navel orange in half and squeeze the juice out of the orange with your hand into the slow cooker. Discard the orange.
Add the cinnamon sticks and whole cloves to the slow cooker.
Cover and cook on LOW for 3 to 4 hours.
Ladle hot cider into mugs and garnish with additional cinnamon sticks if desired.
This recipe can easily be doubled or tripled to serve a larger crowd. As is, the recipe serves 4 people an 8 fluid ounce serving. Feel free to add rum, brandy or a fruity white wine to the cider to turn this recipe into an adult beverage. About 4 ounces of rum or brandy will do nicely. If using white wine add about 1 cup.