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Bundle coriander seeds and cinnamon stick in a small piece of cheesecloth and tie with kitchen twine.
Combine hard cider, honey, zests and juices, spice bundle and vanilla in a large saucepan and bring to a boil over medium-high heat.
Immediately reduce heat to medium-low and simmer for 8 minutes to infuse flavors.
Carefully add apples or pears to the pan and return liquid to a gentle simmer. Cover and cook until fruit can be pierced easily with a knife, 15 to 20 minutes for apples and 10 to 12 minutes for pears. Check often to avoid overcooking.
Using a slotted spoon, transfer fruit to a bowl.
Strain liquid and return to the pan.
Increase heat and boil until liquid reaches a thick, honey-like consistency, about 25 minutes (you should have about 1 1/4 cups).
Pour syrup over fruit and set aside to cool slightly. Alternatively, store in an airtight container, refrigerate overnight and serve cold.
Meanwhile, in a small bowl, stir together crème fraîche and pepper and set aside (or refrigerate until needed).