Do include the spices unless you're not really a fan - they add a wonderful warmth and depth to the dish.
400ml full-bodied red wine
1 tsp sugar
Optional spices: cinnamon, clove
This dessert goes perfectly with Crème Anglaise.
If you have time, leave the pears in the vacuum bag for 24 hours (before or after cooking). Then the colouring will be perfectly even.