In a large pot, combine the white wine, lemon zest strips, whole cloves, cinnamon sticks, and ½ cup / 100 g (3.5 oz) of the sugar.
Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.
Carefully place the prepared pear halves into the spiced wine, ensuring they are mostly submerged.
Cover the pot and let them poach for 5 minutes.
Remove from the heat and allow the pears to steep in the liquid, covered, for 20 minutes to fully absorb the flavors.
Transfer the pears and liquid to a container and chill completely in the refrigerator.
While the pears are chilling, prepare the strawberry coulis.
In a high-speed blender, combine the hulled strawberries, the remaining ½ cup / 100 g (3.5 oz) of sugar, and the vanilla extract.
Blend until the mixture is perfectly smooth and silky. If needed, add a teaspoon of water to help it blend.
To serve, spoon a generous pool of the vibrant strawberry coulis onto the center of each dessert plate.
Place one chilled pear half, cut-side down, in the middle of the sauce.
Garnish with a fresh sprig of mint placed near the stem end for a beautiful finish.
