Core pears by cutting an even-shaped wedge from the bottom of each. Leave stems intact. Juilienne the basil. Place wine and sugar in a non-reactive sauce pan. Add sliced basil, and bring mixture to a boil over medium - high heat.
Place pears upright in poaching liquid.
Remove fruit with a slotted spoon, and place on a serving dish. Pour syrup over pears in stemmed glasses, spooning some of the syrup over each pear. Garnish with basil leaves. Dust with flour and brown in hot olive oil until golden. Remove veal from pan.