Combine water, wine, sugar, cloves and lemon rind in 8-quart Dutch oven or divide between 2 smaller pots. Bring to boiling. Lower heat to maintain slow simmer.
Add the pears to Dutch oven or 2 smaller pots, laying them on their sides; cover pot(s) and simmer, basting and turning the pears occasionally, until they are knife-tender, about 40 minutes. Remove the pan from heat. Let the pears cool in the cooking liquid.
Simmer together the cranberry sauce and the reserved pear poaching liquid in a small saucepan, stirring, for 4 minutes or until the sauce is thickened . If the sauce is too thick, add a little more of the pear poaching liquid. Remove pan from heat and let sauce cool.
To serve, spoon the sauce onto each of 6 dessert plates, dividing equally. Place a pear upright in the pool of sauce on each plate. Garnish with sprigs of fresh mint.