Combine the wine, creme de casis, spices, zest, and sugar in a large pan (a Dutch oven works perfectly), large enough to hold the pears.

Bring to a boil

Reduce the heat and cook at a rapid simmer for 5 minutes.

Add the pears, stem ends up, and cook for 30 minutes, until pears are very tender.

Remove the pears to a bowl.

Bring the poaching liquid to a rapid boil and reduce by half.

Pour the syrup over the pears and refrigerate, covered, for at least 6 hours.

Remove from fridge, add pears to serving platter.

Gently pour sauce over the pears.