I keep a pepper mill filled with this mixture and use it often in place of freshly ground pepper; it is a great instant seasoning for just about any food. To make an instant rub for meats and poultry, blend with kosher salt.
I too keep a pepper mill filled with a mixture, but it's really my only pepper mill, and I use it for everything, especially in the winter. The next time you fill your peppermill combine any sort of peppercorns you like with a few allspice berries and a couple of cloves. Schneider also recommends tossing in some coriander seed, but honestly I haven't tried that yet. What you'll have is a fragrant, warm, spicy pepper that really works with just about everything. I use it on roasted meats, poultry and vegetables and in sauces, casseroles, soups and stews.
I haven't tried it on wine-poached pears, but I definitely think you should.