Bring first 5 ingredients to a boil in heavy large saucepan. Reduce heat to medium-low.

Using apple corer or vegetable peeler, carefully remove cores from pears at base of pear, leaving pears whole. Add to wine mixture and poach until tender, turning occasionally, about 20 minutes.

Using slotted spoon, transfer pears to serving dishes. Garnish each pear with 1 bay leaf and 1 whole clove using the clove to press the bay leaf into the pear near the stem. Boil poaching liquid until reduced to 1/2 cup, about 20 minutes. Pour syrup over pears and refrigerate.