Combine wine, sugar, orange juice, cloves and cinnamon stick in a small, deep saucepan set over high heat. Bring to a boil. Peel pears and add to boiling wine mixture. Place a lid, smaller than the diameter of the pan, on top of pears to keep them submerged.

Reduce heat and simmer for 8 to 12 minutes or until fork tender. Cool in red wine. (Mixture can be prepared to this point, covered and refrigerated for up to 2 days.) Lift pears out of wine mixture using a slotted spoon.

Return pan to high heat and bring to a boil. Reduce heat to medium-high and boil for 20 to 30 minutes or until reduced to about 3/4 cup (175 mL). Strain out cloves and cinnamon.

Slice each pear in half. Use a spoon to scoop out the core of each pear half. Pack the space where the cores used to be with equal amounts of blue cheese. Spoon a pool of sauce onto each of 8 dessert plates. Place a stuffed pear half, cheese side up, on each plate.

Makes 8 servings.

Make-Ahead: Can be made at least 8 hours ahead.

Light: Less than 10 g fat.