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1
Bring the first nine ingredients to a boil in a large, noncorrodable saucepan.
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2
Turn off the heat and allow to cool.
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3
Peel and core the pears, opening a generous hollow for the stuffing, but leaving the stems on.
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4
Drop each into the liquid as it is completed.
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5
Wring out a detergent-free dish towel (or five layers of cheesecloth) in hot water and lay it on top of the pears.
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6
Bring the liquid to a fast simmer and cook for about 30 minutes, or until a sample pear is tender enough to cut with a spoon edge and still firm enough so it will hold up to being stuffed.
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7
Remove the pears with a slotted spoon, reserve and refrigerate, if desired.
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8
Return the pan to the heat and boil until the liquid is reduced by about a third.
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9
You should have a thick syrup that will evenly coat the spoon.
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10
Strain and chill it, reserving the peels if desired (see note).
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11
At serving time, bring the pears to room temperature.
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12
Whip the cheese until it is light and fluffy, adding the tablespoon of sugar if a sweeter dessert is desired.
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13
Use a pastry bag to pipe each pear full of the cheese and place two on each plate.
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14
Spoon about one tablespoon of syrup over each.
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15
There should be just enough to streak and flavor the pears and form a bit of a puddle around them.
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16
Some syrup will probably be left over.
