In a saucepan add the sugars, wine, water, lemon zest, cinnamon stick, cranberries and cloves. Bring to a boil and reduce the liquid to 4 cups about 10 minutes.
While the poaching liquid is reducing, using a sharp knife or potato peeler remove the skin of the pears as thinly as possible. Slice off a small amount of bottom of the pear just so it stands up when set in the Dutch oven.
In the Dutch oven add all of the pears and then pour the poaching liquid over the pears. The liquid may not cover the pears and that is ok. Baste the pears every 15 minutes. Bake until a fork or toothpick easily pierces the pear. The pear should still be a little firm, about an hour.
Strain the poaching liquid. This can be reduced to a thicker sauce to become a glaze or can be served with the pear as is.