Peel pears and core them from the bottom of the pears. You can use an apple corer or paring knife to remove the core/seeds. Place the pears in a pot just large enough to hold them. Add the remaining ingredients, using just enough champagne to submerge the pears.

Over medium heat, bring the pot to a boil and turn the heat down to simmer the liquid. Depending on the ripeness of the pears, this should take around 20 minutes. The pears should be soft throughout when ready (test with a sharp skewer for resistance). When the pears are done, carefully remove them from the pot and set aside.

Strain the liquid and discard the solids. Wipe the pot down and return the liquid to the pot and reduce over medium heat until the liquid has thickened somewhat and is about 20-30% of the volume after you strained the liquid. This should take around 20 minutes.

In a food processor, add the mascarpone and blue cheese and pulse to combine. Begin adding your heavy cream 2 tablespoons at a time and continue to process stopping to scrape the sides as needed. The mixture should begin to look creamy and smooth, but still thick. If your blue cheese was on the harder end of the spectrum, continue adding more cream 1 tablespoon at a time until you reach a smooth creamy texture.

Spread the cream on a plate and place the pear upright in the center. Drizzle with the sauce and add pecans, a candied orange slice and rosemary sprig.