Ingredients:
1 ½ cups red wine
1/3 cup sugar
¼ cup orange juice
1 3 x ¾” inch strip lemon peel-yellow part only
1 whole clove
2 firm but ripe medium pears, stems left attached, halved lengthwise and cored
1 tablespoon crème de cassis (black currant liquor)
8 oz. triple crème cheese- St. Andre or Brillat-Savarin, cut into 4 wedges

Directions:
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 ¾ of a cup. Thinly fan pears and pool syrup on a plate, arrange cheese and garnish with mint, fresh greens or other garnishes.

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