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1. Pare two 2-inch strips of rind from the orange. Squeeze juice from orange into saucepan just large enough to hold the pears standing side by side on their bases. Add Rosemary Wine Syrup, sugar, and rind. Heat over medium heat until sugar dissolves, stirring occasionally.
2. Meanwhile remove cores from pears through their bases. Peel pears leaving their stems intact. Cut a small slice off the bottom so each pear stands upright. Stand pears in wine syrup mixture, and pour in enough wine to cover pears. If they float, place a small saucer on top of the pears and weigh it down. Bring to a boil over medium heat, then immediately reduce to low, cover the saucepan and poach the pears for 15-30 minutes, until they are tender but not broken up.
3. With a slotted spoon, remove the pears from the poaching liquid, draining them well. Stand the pears upright on a dish to cool. Place the saucepan containing the poaching liquid over high heat and boil for 20-25 minutes, stirring occasionally, until it forms a syrupy sauce and has reduced to about 1 cup. Strain the sauce through a sieve and discard the orange rind. Allow to cool.
4. To serve, spoon some sauce onto each of eight dessert plates. Place a pear on each plate; drizzle more of the sauce over. Serve with chunks of aged raw milk cheddar, Blue Benedictine, fresh sheep or goat cheese or dollops of mascarpone.
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