Peel pears, leaving them whole. Using a melon baller, core pears from the bottom up. Place in a saucepan and add wine, apple juice, lemon juice and cloves. Place pan over med-high heat and bring to a boil. Lower heat to medium and simmer, uncovered, for 25 to 30 minutes, until pears are soft but not mushy.
Remove cloves from poaching liquid and spoon liquid over pears to serve. Serves 6. VARIATION: Omit lemon jice and substitute apple cide for the apple juice. SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No Cholestrol (No Kidding) Cookbook