Select firm, ripe pears and peel them carefully, leaving the stems intact for presentation. In a large pot, combine red wine with honey, cinnamon sticks, whole cloves, and a strip of lemon zest. Add a pinch of salt to enhance flavors. Bring the wine mixture to a gentle simmer over medium heat, stirring to dissolve the honey completely. Carefully place the peeled pears upright in the simmering wine, ensuring they are mostly submerged. Reduce heat to low and cover the pot, leaving a small gap for steam to escape. Simmer gently for 2.5 to 3 hours, occasionally spooning the wine over any exposed parts of the pears and rotating them gently to ensure even coloring. The pears are ready when they are tender throughout but still hold their shape, and have turned a deep burgundy color. Remove the pears carefully using a slotted spoon and place them in a serving dish. Increase heat to medium-high and reduce the poaching liquid by half, creating a syrupy consistency, which takes about 15-20 minutes. Strain the syrup to remove whole spices. Pour the reduced syrup over the pears. Allow to cool to room temperature, then refrigerate for at least 2 hours before serving to allow flavors to meld.