In a large saucepan, combine the wine, sugar, orange juice, cinnamon stick, cloves and ginger. Bring to a boil, then reduce heat and simmer, 5 minutes.
While the liquid simmers, peel the pears, leaving the stem intact and careful not to blemish the flesh.
Place the pears in the poaching liquid for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm.
Remove saucepan from flame, uncover and cool with pears set upright in pan. Once cool, cover and chill in the refrigerator at least 4 hours or up to 24 hours. Be sure to reserve the pan syrup for drizzling. Enjoy!