Mix the arrowroot with 2 tablespoons of the wine and set aside. Heat the remaining wine in a
saucepan with the sugar, cinnamon stick, cloves and orange and lemon zest. Simmer gently for a few
minutes, stirring occasionally, until the sugar has dissolved.
Peel the pears, but don't remove the stalks. Put the whole pears in the saucepan of wine, cover
and poach gently for 15-20 minutes, or until they are very tender, turning occasionally. Lift out
with a slotted spoon and place on serving plates.
Strain the wine mixture, discarding solids, then pour back into the saucepan. Stir the arrowroot
mixture and add to the hot wine. Simmer gently, stirring occasionally, until thickened. Pour over
the pears and stand until cooled. Serve with half fat creme fraich or Light Ice Cream.