In a medium-small pot, combine wet ingredients with sugar and spices.
Bring to simmer, whisking until the sugar dissolves.
Poach the pears for 15 minutes, until they are soft, stirring and turning them every so often.
Remove the pears from the liquid and set aside.
Let the liquid reduce for another 20-30 minutes, forming a nice syrup.
Serve room temperature, with whipped cream or ice cream. Drizzle the syrup over last.
Slice the pears in half, scoop out the core, and slice away the calyx at the bottom for an easier dining experience.
One full pear is a more elegant presentation.
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