Place all the poaching wine ingredients into a medium heavy based saucepan. Continually stirring, gently heat until the sugar has dissolved. Bring to the boil. Meanwhile, peel and core the pears. Try to remove the core by tunnelling from the base and leaving the stalks intact. Add the pears to the poaching liquid and cover with greaseproof paper. Poach until the pears are cooked and tender - about 15 minutes. Remove the pears from pan and reduce the liquid, by boiling rapidly, to produce a sauce. Strain before serving.