In a saucepan, combine red wine, sugar, cinnamon stick, and cloves. Bring to a simmer.

Add the peeled and cored pears to the simmering mixture. Cook until tender, about 20 minutes.

Remove pears and let cool. Reserve poaching liquid.

Preheat the oven to 190°C (375°F).

In a skillet, melt butter and brown sugar over medium heat until bubbly and caramelized.

Arrange the poached pears in the skillet, cut side up. Cover with puff pastry, tucking edges in.

Bake in the preheated oven for 25-30 minutes or until pastry is golden brown.

Let cool for a few minutes, then invert onto a serving plate.