Place the pears in the smallest saucepan that can hold them comfortably. Add the cinnamon and cloves to the saucepan. Add a measured amount of water to the saucepan to just cover the pears. Add sugar to the sauce pan at the rate of 200 grams per 225 milliliters of water.
Place the saucepan over high heat and bring to a boil. Reduce the heat to simmer, cover the saucepan, and cook the pears until they are about half done. Pierce the pears with the point of a sharp knife to determine how much they are cooked.
Add about half as much red wine to the saucepan as there was water added in the beginning. Reduce the liquid to a simmer and continue cooking the pears, covered, until tender.
Remove the pears from the poaching liquid and set aside in individual serving bowls.
Increase the heat to high and boil the poaching liquid down to a syrup.
Spoon some of the hot syrup over pears and serve immediately.