1 1/2 cups dry red wine
1 1/2 cups Port
1/2 cup sugar
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
Zest from 1/3 - 1/2 lemon
4 pears, stem on, peeled and cored with a melon baller
4-6 ounces Gorgonzola cheese, at room temperature
4 mint sprigs