This is a stylish and easy dessert to make ahead of time. Peaches can be used instead of pears if they are in season. The fruit should be perfectly ripe-not too hard. Baste the pears often so they soak up the sauce. I use a large clad stainless sauté pan for this dessert so I have plenty of room for basting and the pan will not react with the wine.

Combine the wine, sugar, cinnamon stick, cloves, and zest strips in a large sauté pan. Bring the mixture to a boil over medium heat and cook, stirring occasionally, for about 5 minutes. The sugar should be dissolved and the sauce will have begun to thicken. While the sauce is cooking, peel, halve, and core the pears. Add the pears to the sauce and spoon it over the pears to generously coat them. Cover, remove the pan from the heat, and set the pan on a trivet.

Allow the mixture to cool to room temperature, about 30 minutes. Transfer the fruit and syrup to an airtight container and refrigerate until well chilled, at least 2 hours and no more than 3 days. To serve, remove the cinnamon stick, cloves, and lemon zest and divide the fruit and sauce among 4 bowls. Garnish each serving with grated lemon zest and a mint sprig.