In small saucepan, combine sugar, butter, syrup, salt. Over medium-low heat, stir until blended, 3 minutes. Over medium-high heat, bring to gentle boil; boil 2 minutes, without stirring. Remove from heat; stir in cream and vanilla. Let cool. Cover; refrigerate until thickened, 1 hour.
In large saucepan, bring wine, sugar, peel, juice, cinnamon, cloves to boiling; boil until sugar is dissolved, 5 minutes. Peel pears, leaving stem on. Core from bottom. Add pears to pan; cover; simmer 10 to 15 minutes or until tender. Cool to room temperature. Refrigerate pears in liquid until cold, 4 hours. (Can be prepared day ahead.)
Spoon sauce on each plate; add pear. Pass extra sauce.