Combine wine, sugar, orange juice, and zest, cinnamon sticks, and cloves in a saucepan. Bring to a boil. Reduce heat and simmer for a few minutes.

While the liquid is simmering, use a peeler to peel the pears. Leave the stem intact. Slice a small piece off the bottom of each pear so they will stand flat.

Place the pears in the poaching liquid. Cover and simmer for 15-20 minutes, turning every 5 minutes so they cook evenly. Remove from the heat and cool completely.

Once cool, refrigerate for at least 4 hours (preferably overnight). Remove pears from liquid and bring to room temperature.

Place the liquid on the stove and reduce until it is thick and syrupy. Let the liquid cool to room temperature.

Drizzle syrup over the pears before serving. Garnish with mint leaves.

SERVES 8