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INGREDIENTS
2 Bartlett or Anjou Pears
2 tbs. fresh squeeze lemon juice ( from one small lemon)
2 tsp. sugar

DIRECTIONS
Peel pears and cut in half (core each half and remove)
Sprinkle with lemon juice and sugar making sure that both sides are moistened and covered
Grill pears cut side down over direct medium heat for approx. 4 mins. and turn and grill the other side for about the same time until tender
Cut a thin slice of each pear prior to serving and place on plate for pears to rest on so that they sit evenly

( FOR SAUCE)
3 cups port
1/4 tsp. crushed black peppercorns
4 cloves
  
Pour ingredients into a sauce pan and bring to a boil
Reduce heat and simmer until reduced to about a half cup (about a half hour)
Strain and let cool
Spoon sauce onto each serving plate and place pear half cut side up and arrange
Cavity of pear should be filled with roqueforte (or any kind of similar Blue Cheese)  cheese and garnish with fresh mint

Enjoy!
Moishee!
p.s. instead of Port wine, Bartendura Muscato Wine and sugar can be substituted