Peel 6 large firm pears, leaving the stems intact.
2
In a saucepan, combine 588g red wine, 170g white sugar, 10g bay leaf, 10g cinnamon sticks, 5g fennel seed, 5g orange zest, 15g black peppercorns, and 20g whole cloves.
3
Bring the wine mixture to a simmer over medium heat, stirring until the sugar dissolves.
