Place wine, Skinnygirl Raspberry Dressing, cloves, star anise and cinnamon in saucepan. Make sure the saucepan is large enough for the pears to fit snugly.
Bring the mixture to a boil over high heat, reduce heat to low and simmer 5 minutes.
While mixture is simmering, peel pears. Lower the peeled pears into the poaching liquid. Let the pears poach in the simmering liquid for 20 minutes. Gently turn pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears.
Remove saucepan from heat and all pears to cool in the poaching liquid, gently turning pears occasionally.
When cool, remove pears and strain poaching liquid. Return liquid to saucepan and bring to a boil. Simmer until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out.
Drizzle glaze over pears and garnish with mint and fresh berries.
Tip: Leftover pears are delicious sliced and served over mixed greens with blue cheese and pecans and drizzled with the glaze.