Peel the pears leaving the stems attached. Remove the Calyx from the base of the pears. Cut a small slice from the base of the pear so that they will stand up when serving
Place the red wine in a saucepan with the lemon juice, sugar and ginger and heat gently stirring until the sugar dissolves.
Place the pears in the wine. Cover and poach gently for 20-30 minutes until just tender, turning the fruit a few times during the cooking time.
Remove the whole spices from the poaching syrup then return the pan to the heat and boil rapidly until reduced by half and slightly syrupy. Allow to cool
Pour the syrup over the pears or spoon around the fruit when serving.
Notes
Nutrition information is approximate (does not include seasoning with salt and pepper) and is meant as a guideline only.