In a large saucepan, combine all ingredients except pears. Bring the mixture to a boil, stirring occasionally with a wooden spoon until the sugar dissolves.

While the mixture is heating, peel, half and core the pears, then add to the hot poaching liquid. Cover with a round of parchment in contact with the pears, ensuring they are immersed.

Reduce the heat and simmer for 10–15 minutes. Check for tenderness with a paring knife. The pears should be just tender but not mushy when they are done. Large pears could take up to 25 minutes.

Once tender, allow the pears to cool in the poaching liquid, then transfer to a container and strain in the poaching liquid. Cover, and let soak to absorb more flavor until ready to use.