Spiced Riesling Poached Pears

1. Add wine and sugar to a heavy-bottomed pot, bringing to a boil.
2. Turn heat down to low and add orange juice and zest, cloves, ginger, cinnamon, peppercorns, and nutmeg. Simmer gently for 10 minutes.
3. Meanwhile, remove skin from pears with a vegetable peeler, leaving stems in place. Slice off bottom of the pear, giving it a flat base to stand up for plating.
4. Gently lower pears into pot and simmer, partially covered, on low heat for 30 minutes or until soft but not mushy.
5. Take pears out of pot and place in a bowl.
6. Turn heat up to medium high and cook remaining liquid until thick and syrupy, about 15 minutes. Place pears back in syrup to reheat them for 2 minutes.
7. With a slotted spoon, remove pears and place in individual serving bowls.
8. Pour syrup through a metal sieve to remove spices and peel, dividing evenly over pears. Garnish with a spoon of chevre for each pear and serve immediately.