In a large bowl, combine the water and lemon juice (called acidulated water). Core the pear through the bottom using a melon baller. Peel pears, leaving stems intact, and cut a thin slice from bottom of each to enable pear to stand upright when served. Place the pears in the acidulated water to keep from browning while you're getting everything else ready.
In a large pan (large enough to hold the pears either laying on their sides or standing upright), add red wine and sugar; bring just to a boil. Add lemon zest, lemon juice, ginger slices, and peppercorns.
Remove pears from acidulated water and arrange on their sides in poaching liquid; add enough additional water as necessary to just cover pears. Cover pan with a smaller-sized lid, making sure that it rests directly on the pears (the smaller lid keeps the pears submerged, thus guaranteeing even cooking).
Reduce heat to low and simmer, turning them occasionally, approximately 15 to 20 minutes or until pears are tender. NOTE: Judge the tenderness of pears by probing carefully with a thin bladed knife - it should meet little resistance. Do not poach for too long as the pears will quickly disintegrate to mush.
NOTE: Poach the pears the same day that you plan to serve them. Something weird happens to the pears when refrigerated more than a day - the middle of the pears turn brown.
When done, carefully transfer the poached pears with a slotted spoon to their serving dishes. Strain the ginger slices and peppercorns from the poaching liquid. Increase heat to medium-high and boil liquid until it is reduced to about 3/4 cup and slightly syrupy (watch carefully so it does not burn). Remove from heat and pour sauce over pears. Cover and refrigerate pears until ready to serve.
Makes 4 to 6 servings.
* Only use firm, ripe pears when poaching. If the pears are over ripe, they will be too soggy.
Poached Pears in Wine with Ginger and Peppercorns Recipe: https://whatscookingamerica.net/poachedpearwine.htm