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In a 4-quart saucepan, combine wine, sugar, orange juice, lemon and orange peel, cinnamon stick and cloves. Bring to boil, reduce heat and simmer 5 minutes. While liquid is simmering, peel pears, leaving stem intact. Slice 1/2-inch off bottom of pears to create a flat bottom. Gently place pears in poaching liquid, cover and simmer 15 to 20 minutes, turning every 5 minutes, until fruit is cooked but still firm. Remove saucepan from heat, uncover and let cool. Once cool, serve pears with a scoop of vanilla ice cream and toasted hazelnuts. You can also keep pears in fridge and slice as a great addition to a goat cheese and arugula salad with balsamic vinaigrette.