Ingredients:1 Â½ cups red wine1/3 cup sugarÂ¼ cup orange juice1 3 x Â¾â€ inch strip lemon peel-yellow part only1 whole clove2 firm but ripe medium pears, stems left attached, halved lengthwise and cored1 tablespoon crÃ¨me de cassis (black currant liquor)8 oz. triple crÃ¨me cheese- St. Andre or Brillat-Savarin, cut into 4 wedgesDirections:Combine wine, sugar, orange juice, lemon peel, and clove in heavy saucepan. Cut out round piece of parchment the same size as the saucepan. Add pears to saucepan and place parchment atop pears. Bring to a simmer and poach until tender. Remove pears and chill. Reduce syrup to about Â¾ of a cup. Thinly fan pears and pool syrup on a plate, arrange cheese and garnish with mint, fresh greens or other garnishes.