Heat the water in a large saucepan and bring it to a boil.

Add the sugar and any of the spices you are using.  

Slide in the pears and lower the heat. 

The important thing to ensure here is that the pears stay immersed in the liquid. If not, they will discolor. To avoid this, take a parchment paper and cut a circle of the same circumference as the pan. Fold this into half and then in quarters. Snip the corner. Unfold the paper and you will have the paper with the center cut out. The hole in the parchment allows the steam to escape. 

Place the parchment paper over the simmering pears. Let the pears simmer in the liquid until they soften. This should take 15-25 minutes, depending on the firmness of the pear. 

To check for doneness, use a fork to gently pierce the pears. The tines should go through easily. 

Once done, discard the parchment paper and remove the pears from the liquid with a slotted spoon. Take care that they do not break. Place the pears on a plate and keep aside. 

After you remove the pears, it's time to reduce the liquid. Raise the heat to high and let the liquid reduce until it's almost half. It should have a syrupy consistency. 

Strain the syrup to remove the spices. Pour it over the pears and refrigerate. 

Your poached pears are ready. You can serve them with the syrup.