Divine Red Wine Poached Pears

1. Peel the pears, leaving the stems intact.
2. In a large pot, combine all ingredients except for the pears. Heat the pot over medium heat, stirring occasionally until the sugar dissolves.
3. Place the pears upright into the pot, fitting them together snugly. Bring the poaching liquid to a boil, then cover the pot, turn down the heat to low, and cook for 35-40 minutes. From time to time, lift the lid and spoon the liquid over the pears.
4. Test the pears for doneness by turning one over and inserting a sharp knife into it. If the knife slides in easily with just a little resistance, the pears are done.
5. Discard the cloves and cinnamon stick, and let the pears and liquid chill in the refrigerator overnight.
6. Serve the pears cut or whole, alone or with ice cream, with the liquid drizzled on top.

TIP: if you want to turn the poaching liquid into a true, thick syrup, continue to reduce it on the stove after removing the pears but before chilling.