In a Dutch oven or large saucepan add the water, bourbon, sugars, cinnamon, cloves and nutmeg. Bring to a boil and then reduce to a simmer.
While waiting for the poaching liquid to boil peel and core the pears.
Poaching the pears
Once the pears and ready and the liquid has boiled and the heat reduced, add the pears to the Dutch oven and spoon over the poaching liquid. The liquid may not cover the pears, this is ok and stir/rotate the pears every 5 minutes to ensure even cooking, about 20-25 minutes.
Using a spider skimmer or slotted spoon, gently remove the pears from the poaching liquid and place on a plate or shallow bowl. Increase the heat and bring the poaching liquid to a boil again and allow to reduce by half. Remove the cinnamon sticks and cloves.
If you want to serve the pears warm spoon the hot poaching reduction over the pears on the plate or bowl they were set aside. If serving cold refrigerate the pears in the poaching reduction before serving.