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1
Cut circle of parchment paper the size of pot to be used.
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2
Cut small hole in center to allow steam to escape.
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3
Use vegetable peeler to cut 2 3/4-inch-wide strips of orange peel.
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4
Halve orange, and squeeze out 1/2 cup juice.
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5
Combine orange peel and juice, wine, sugar, cloves, bay leaves, cinnamon stick, and 1 cup water in large pot.
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6
Bring to a boil over heat, and cook 2 minutes to dissolve sugar.
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7
Remove from heat.
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8
Cut thin slab off bottom of each pear and stand upright.
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9
Working from bottom of pear, use small melon baller to scoop out seeds and core.
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10
Peel pears, leaving stems intact.
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11
Return wine mixture to a boil over high heat.
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12
Set pears in wine mixture.
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13
If liquid does not cover completely, top off with up to 1 cup water.
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14
Bring to gentle simmer, and cover pot with parchment circle.
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15
(Small bubbles should break surface of water around edges, not bubble up from bottom of pot.)
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16
Reduce heat to maintain temperature, and poach pears 15 to 20 minutes, or until tender.
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17
Remove from heat; cool in liquid.
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18
Transfer pears and liquid to bowl; chill in refrigerator.
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19
Place pears in dessert bowls.
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20
Strain 3 cups syrup into wide saucepan, and bring to a boil over high heat.
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21
Boil 5 to 7 minutes, or until syrup is reduced to about 1 cup.
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22
Pour hot syrup over pears.
