Place the cactus pears and jam in a blender and puree until smooth. Pour into a small pot and reduce by about half over a medium-low flame.
Use a large silicon spatula to press the mixture through a sieve. Cool to room temperature and chill.
In a medium pot, combine the tequila, 1 1/2 cups water, agave syrup, orange zest and juice and cinnamon stick. Bring to a boil over high heat.
Reduce the heat to a simmer and cover. Cook, covered for about 15 minutes.
In the meantime, peel the pears, leaving the stems intact. Use a melon baller to core the pears working from the bottom up. Gently place the pears in the simmering tequila mixture.
Cover and simmer for 15 to 20 minutes, or until a knife easily slides through the pear.
Remove pears from the poaching liquid and cool. At this point you can reduce the poaching liquid to use as a sauce or reserve it for another use.
Serve pears at room temperature with some cactus pear coulis.