Method

1. In a small saucepan, combine wine, sugar, orange peel, orange juice, cinnamon stick and cloves. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. While poaching liquid is simmering, peel pears, leaving the stem intact and being careful not to bruise the pears.  Slice a small amount from the bottom of the pears to create a flat bottom if necessary so the pears stand upright.
3. Gently place the pears in the poaching liquid.  Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color.  Pears should be cooked but still firm.  Cool at room temperature, turning occasionally to ensure even color.
4. When the pears have cooled to room temperature, refrigerate in the liquid for at least 4 hours (up to 24 hours), turning occasionally.
5. To serve:  Remove pears from poaching liquid and place on serving plate.  Strain poaching liquid and place back in saucepan.  Bring to a boil, reduce heat to medium and cook until reduced by at least half.  Liquid should be slightly syrupy.  Let cool to room temperature.  Drizzle pears with sauce and serve with your favourite Gelista Ice Cream flavour.