Select a sauce pan which just holds all of the pears lying on their sides.

Mix the red wine, lemon juice, sugar, cinnamon stick and nutmeg in the sauce pan. Place on medium heat and bring to a very low boil, stirring occasionally to dissolve the sugar.

Meanwhile peel the pears. For a pretty presentation, leave the stem on and cut a thin slice off the bottom of the fruit so it will stand upright when served.

Place the pears in the simmering wine sauce and cook for about 25 minutes, or until the pears are tender but not mushy. Turn them over 1/2 way through cooking time.

Carefully remove the pears when they are done. Reduce remaining sauce by boiling it for about 7 minutes or until until it is thick and syrupy. Place the pears as you are intending to serve them and spoon sauce on top.

Poached pears are perhaps best served at room temperature, but you can keep them in the refrigerator and serve cold.