Poached Pears Stuffed With Creamy Gorgonzola

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6 bosc pears, peeled and cored, stems left intact

2 cinnamon sticks

15 cloves

3 cups ruby red port wine

3 cups water

2 3-inch strips of orange peel

1/2 cup sugar

6 cups Stonyfield Lowfat Plain Yogurt (to yield 2 cups yogurt cheese*)

2 tablespoons confectioner's sugar

2 tablespoons gorgonzola, crumbled

1 teaspoon lemon juice

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