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Put ginger in a small pot, cover with water and simmer for 10 minutes; drain and discard water.
Put 8 cups water, ginger, port, lemon juice, and sugar into a large pot and bring to a boil, stirring to dissolve sugar.
If necessary, cut a thin slice from the bottom of each pear to allow them to stand upright when served, then arrange pears on their sides in the pot.
Using a slotted spoon, gently transfer pears to a bowl.
Whisk together mascarpone and orange zest in a bowl.
To serve, pour thickened poaching liquid over pears and spoon dollops of mascarpone over the top of each. Serve warm or chilled.