Preheat the oven to 400F

Place the whole pears into a small baking dish that will allow them to stand up without toppling over. But deep enough to hold the wine. Place this baking dish onto a baking sheet for easy transport in and out of the oven.

Pour the wine over and around the pears.

Sprinkle the sugar over the pears.

Add all the whole spices to the wine.

Bake on the centre rack until tender (I use a wooden skewer to poke a hole to check the tenderness to the centre). This may take 45 minutes or so, depending on the size of the pears and your oven.

The wine and sugar will have enhanced the skins beautifully. Remove the pears to a plate.

Transfer the remaining wine, sugar and spices to a small saucepan.

Heat the saucepan over moderately high heat. Once bubbling, stir regularly to keep it from sticking on the bottom. Reduce till it is the thickness you would like. This will depend on how much wine reduced in the oven, and also how thick you desire it. For a sauce it will take less time, than a syrup. If you want a syrup, continue reducing, but do not reduce to the point where it becomes too thick. Once it cools, it will harden, and not in a pleasant way. You still want it to be liquid enough to pour nicely.

Pick out any spices before pouring.

To serve, place a pear on a plate or small bowl. Add a side of ice cream or even blue cheese. Drizzle some of the sauce all over. You can serve extra sauce in a small pitcher.