Instructions

Preheat oven to 180ºC/fan 160ºC/gas mark 4. Carefully peel pears, leaving stalks intact and fruit whole. Place in an ovenproof dish, laying them on their sides.
Combine red wine, orange juice and sugar in a small saucepan. Heat gently, stirring until sugar has dissolved; bring to the boil. Tuck whole spices around pears; pour hot wine mixture over pears and turn them over a couple of times. Cover dish; bake for 45-60 minutes or until pears are softened, turning pears over once or twice during cooking.
Carefully lift pears out using a slotted spoon; place upright on serving dishes. Pour liquid back into saucepan (discarding spices); bring to the boil and boil rapidly for about 5 minutes or until it is reduced and thickened slightly. Spoon liquid over pears, dividing evenly; decorate with orange zest, if desired.
Serve hot or warm, or cool then chill before serving.

Variations
Try using other large dessert pears such as Packham pears in place of the Conference pears.