This is a traditional local dish from Piemonte using the local variety of pear, Martin Sec. The pears are poached in red wine sweetened with sugar and flavoured with cloves and cinnamon. The effect is pears poached in mulled wine (vino caldo/vin chaud/gluhvine). The pears can also be poached in water with the addition of some lemon juice. The spices can be left out if you prefer something more simple. They can also be cooked on the hob/stove top- see the notes. These pears are excellent served warm with whipped cream, custard or ice cream. Any leftovers can be used in a chestnut, chocolate and pear tart.