2. Bring to a simmer over medium-low heat. Cook until the pears are tender when pierced with a knife, about 20 to 30 minutes. (Pears can be made ahead and stored in their syrup in the refrigerator for up to 1 week. Their flavor will intensify.)
3. Remove the pears from the liquid and set aside. Continue to simmer the liquid for about 30 minutes, until it has a syrup-like consistency. Discard the peppercorns, cinnamon stick and cloves. Keep warm.
4. Cut the pears in half lengthwise. Remove the seeds and core with a melon baller or small spoon. Remove any additional core using a small paring knife.
5. Slice the pear halves lengthwise and arrange the slices on plates. Spoon the warm syrup on and around the pears.