Eat these pears on their own, or serve them with thick custard or mascarpone. They can also be served alongside cheesecake and vanilla icecream, or with a fancy biscuit in a pretty coupe glass to create a dressed-up dessert.
In a large saucepan, place red wine, cinnamon, cloves, ginger, bay leaf, fennel, rosemary, sugar, berries, rind and juice. Heat over a medium heat and simmer for 10 minutes.
Peel the pears and remove the base core with a knife or melon baller. Leave the stem intact. As each pear is prepared, pop it into the poaching liquid.
Cut a piece of baking paper the same size as your pot and sit it on top of the pears to keep them submerged. Simmer over a very low heat for approximately 45 minutes, or until tender. Carefully lift the pears from the liquid.
Reduce the liquid by two-thirds to a light syrup, then pour it over the pears. Serve with thick cold custard or mascarpone.