Port and Blue Cheese

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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