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Put all the ingredients except the pears into a large saucepan and stir over a medium heat until the sugar has dissolved.
Bring to the boil and boil for 5 minutes.
Add the pears to the liquid and simmer for 10–20 minutes, or until just tender – test with a knife.
Remove from the heat.
Using a slotted spoon, lift the pears out of the poaching liquid and transfer to a sterilised 1.5 litre Kilner jar.
Pour the poaching liquid over the pears, seal and store in a cool, dark place for up to a month before eating.