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1
In a large saucepan combine the wine, water, sugar, cinnamon and cloves over medium-high heat and bring to a boil, stirring until the sugar is dissolved.
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2
While the poaching liquid is heating, peel the pears, leaving the stem intact.
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3
Rub the pears with lemon juice as you are working with them to keep them from discoloring.
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4
When the poaching liquid has come to a boil, add the pears and simmer until tender, about 30 minutes.
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5
When the pears are tender, use a slotted spoon to carefully remove them from the poaching liquid and transfer to a plate and allow to cool.
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6
Return the poaching liquid to a boil and cook until liquid has reduced to a syrup, about 20 minutes.
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7
Strain the syrup and transfer syrup to a bowl.
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8
Discard solids.
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9
Set syrup aside until cooled to room temperature.
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10
When they have cooled, use a melon baller to carefully remove the inner core of the pears, working from the bottom of the pears, so that no seeds or rough matter remains.
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11
Pat pears dry inside and out and set aside.
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12
In a small mixing bowl combine the Gorgonzola, cream cheese, honey and salt and pepper and mix until thoroughly combined.
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13
Transfer the cheese mixture to a pastry bag fitted with a plain tip and pipe the mixture into the cavity of each pear, dividing the mixture evenly among the pears.
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14
Place the pears on dessert plates and drizzle with the cooled syrup.
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15
Garnish with chopped walnuts and serve at room temperature.
