In Sally Schneider's The Improvisational Cook, she says of her All-Purpose Aromatic Pepper.
     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.