2 1/2 c. Cabernet Sauvignon or red Zinfandel wine
1/2 c. sugar
2 tbsp. lemon juice
4 whole cloves
8 med. sized firm, ripe Bosc pears
1/2 lb. Port Du Salut cheese wedge
8 mint sprigs

About 2 hours before serving. Place wine, sugar, lemon juice, cloves and 1 1/2 cups water in 6 quart saucepot.

Peel pears, leaving stems intact. With apple corer, core pears from bottoms; place in wine mixture as they are peeled, turning to coat completely. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered 10 minutes, turning pears occasionally. Remove from heat. Let pears sit in mixture to absorb color, about 1 hour, turning occasionally.

To serve, drain pears on paper towels. With cheese slicer dipped in water, cut slices from half of cheese wedge. Slice each pear, lengthwise, into sections, leaving stem end intact; arrange on plate with cheese; garnish with mint.

Makes 8 servings.