Prep the Pears: Peel the pears, slice them in half vertically, and use a melon baller or small spoon to remove the cores and any tough strings from the neck.
Make the Syrup: In a large skillet or pot wide enough to hold the pears in a single layer, combine the red wine, lemon juice, honey, cloves, cinnamon stick, and raisins.
Bring the mixture to a boil.
Poach the Pears: Carefully add the pear halves to the pot.
Reduce the heat to a gentle simmer, partially cover, and cook for 15-20 minutes, turning them occasionally to ensure even coloring. The pears are done when they are tender when pierced with the tip of a knife.
Plate the Pears: Once tender, use a slotted spoon to transfer the pears to a serving dish or individual bowls, placing them flat-side up.
Reduce the Sauce & Serve: Increase the heat to high and boil the remaining liquid until it has reduced by about one-third and thickened into a light syrup. Spoon some of the plumped raisins into the core of each pear and pour the warm sauce over them.
Serve warm, at room temperature, or chilled.
