In a large heavy saucepan simmer wine, Port, and water with sugar, honey, zest, and cloves, stirring, until sugar is dissolved and add pears, peeled, halved, and cored. Simmer pears, covered, turning them occasionally, for 10 to 15 minutes, or until they are tender, transfer them and zest with a slotted spoon to a shallow bowl or serving dish, and boil poaching liquid until it is reduced to about 1-1/2 cups. Let poaching liquid cool, pour it over pears, and chill mixture, covered, until it is cold. The poached pears may be made 2 days in advance and kept covered and chilled. Serve poached pears with lemon curd mousse. Serves 8. LEMON CURD MOUSSE 10 large egg yolks 1-1/4 cups sugar 3/4 cup fresh lemon juice 1 stick (1/2 cup) unsalted butter, cut into pieces and softened 1 tablespoon freshly grated lemon zest 1-1/4 cups heavy cream In a heavy saucepan whisk together egg yolks and sugar, whisk in lemon juice and butter, and cook mixture over moderately low heat, whisking constantly, for 5 to 7 minutes, or until it just reaches boiling point. (Do not boil.) Strain curd through a fine sieve set over a bowl, stir in zest, and let mixture cool, its surface covered with plastic wrap. Chill curd, covered, for at least 4 hours or overnight. In a bowl with an electric mixer beat cream until it holds stiff peaks, whisk 1/4 of it into curd then fold in remaining cream gently. Transfer mousse to a serving bowl and chill it, covered, overnight. Serve mousse as an accompaniment to poached pears. Serves 8. dess161