To core the pears, go in from the base with a pointy sharp knife or a melon baller and scoop out the core and seeds, leaving the pear whole.

Preheat oven to 160 C.

Place the pears in a deep baking tray or casserole dish.

Combine the wine, sugar and spices in a pan. Bring to a simmer to dissolve the sugar.

Pour over the pears. Mine were lying on their sides and weren't submerged, so I turned them every 20 minutes whilst poaching.

Place in the oven for about 1.5 hours, turning occasionally if not submerged in liquid. They will take less time if they are riper.

Remove pears from liquid and stand up on a serving platter.

Pour the liquid into a small pan and simmer fast until liquid has reduced and is stickier.

Pour over pears or serve separately in a jug.

I served mine with a bought honey and cinnamon flavoured yoghurt.