In a large saucepan or Dutch oven, make a simple syrup by combining red wine, sugar, water, lemon juice and lemon peel. Bring to a boil and reduce by 1/4.Add cinnamon, ginger, nutmeg and cloves and stir. Stand pears in the pan with syrup, not touching each other. Reduce heat, cover and simmer for 15 minutes.Let pears cool in syrup, then gently lift with a slotted spoon, place on a platter or bowl and set red wine mixture aside.To servePour chocolate into individual serving bowls and warm slightly in microwave.Place poached pear on top of chocolate and drizzle with poaching juices.Top with additional chocolate syrup or chocolate shavings.

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750 mL bottle of red wine 2/3 cup (170 mL) sugar 2 1/4 cups (560 mL) of water 1/4 cup (60 mL) lemon juice 2 Tbsp. (30 mL) peel of 1 lemon 1/2 tsp. (2 mL) cinnamon 1/2 tsp. (2 mL) ground ginger 1/2 tsp. (2 mL) nutmeg 1 pinch ground cloves 6 fresh California pear, peeled and sprinkled with the lemon juice as they are peeled fat free chocolate syrup