Peel the pears from stem to base with a vegetable peeler, keeping the stems intact. Rinse under cold water and place them in a large pan.

Scrub the orange and lemon clean. Using a peeler, remove the orange peel from the orange and the yellow zest from the lemon — make sure to cut off any white, since this is bitter.

Pour in enough port to just cover the pears. Add the citrus peels, sugar, chai powder, and spices. Bring to a gentle boil.

Once boiling, reduce the heat and let the pears simmer softly on low for 2–3 hours, depending on their size and your preferred texture.

When they are deep red and tender, remove from the heat and allow the pears to cool in their syrup.