Pears: Core the pears using a sharp knife or vegetable peeler.
Heat the wine, sugar, peel, cinnamon and cloves, stirring until the sugar has dissolved.
Bring to the boil and place the pears in the boiling syrup.
Reduce the heat slightly and simmer for 30-40 minutes or until the pears are done.
Remove the pears and spices with a slotted spoon and set the pears aside.
Blend the cornflour with a little water and stir
into the syrup.
Heat until done and gloss and pour over the pears.
Leave to cool.
Yoghurt cream: Just before serving whip the cream until stiff and fold in the icing sugar and vanilla essence.
Stir in the yoghurt and spoon a little of the mixture into each serving bowl or glass.
Place the pear on top and spoon a little of the syrup over.
(Heat gently if it has become too thick.)
Decorate with fresh mint leaves and serve.