Prepare the Pears: Peel the pears, slice them in half lengthwise, and use a melon baller or small spoon to scoop out the cores. Make a small, shallow cut in the neck area to remove any tough strings.
Create the Poaching Liquid: In a large stainless steel or enamel skillet or pot (one that will fit the pears snugly), combine the red wine, lemon juice, honey, ground cloves, cinnamon stick, and raisins.
Bring the mixture to a boil.
Poach the Pears: Gently place the pear halves into the boiling liquid.
Reduce the heat to a gentle simmer, partially cover the pot, and cook for 15-20 minutes.
Turn the pears occasionally to ensure they color evenly. They're ready when tender enough to be easily pierced with a knife, but not mushy.
Remove and Arrange: Carefully transfer the cooked pears from the liquid to a serving dish or individual goblets, arranging them flat side up. Allow two halves per serving.
Make the Syrup: Increase the heat to high and boil the remaining poaching liquid until it has reduced by about one-third and thickened into a beautiful syrup.
Serve and Enjoy: Spoon some of the plumped raisins from the syrup into the hollowed-out core of each pear half.
Drizzle the rich red wine syrup over the top.
Serve warm, at room temperature, or chilled.
