cheesecloth or a thin kitchen towel (or a burp cloth!) and a large glass container
Tie together the peppercorns, cinnamon and star anise in a piece of cheesecloth or a thin kitchen towel. Add to a large bowl with the lemon zest, pears and quince. Squeeze the lemon juice over the fruit. Pour in the poire Williams and sugar, stirring to combine. Refrigerate for a few hours or up to 2 days.
Before serving, transfer the mixture to a glass pitcher and add the bottles of Beaujolais to the fruit and mix well. Remove the sack of spices. Serve chilled with some of the fruit in each glass