Place the red wine in a large saucepan and bring to the boil.
Reduce the heat and add the cinnamon sticks, lemon zest, ground cloves and Cointreau and simmer for 5 minutes.
Add the pears and sugar. Partly cover and simmer over a very low heat for 1 hour until the pears are tender.
Carefully remove the pears and place in a serving dish.
Strain the remaining red wine mixture and return to the saucepan. Bring to the boil and cook briskly until it reduces and thickens into a syrup.
Pour the red wine syrup over the pears. Serve warm or cold with Greek yoghurt or cream.
South African apples and pears are in season between February and October. Many varieties of apples and pears are widely available in British supermarkets, including speciality blushed Forelle pears and sweet, crunchy Royal Gala apples.