Poached Pears with Blueberries
Love this!  I am not a pear lover, by any means.  However, this is just the best.
Read from my blog, BigCoffeeCup.com, about my adventures picking blueberries in Uruguay: 
​BLUEBERRY THANKSGIVING.
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​4 cups water
4 ripe pears
1 lemon 
1 cup sugar
1/2 orange

2 cups blueberries (fresh or frozen)
Topping:
1 cup whipping cream
2 tbsp sifted sugar
  1. Combine water, sugar, and juice of lemon and orange over medium heat in a saucepan. Stir to dissolve sugar. Remove from heat and set aside to cool slightly.
  2. Remove core of pear - starting at bottom of the pear and working through the middle about 3/4 of the way up. Leave stem intact. Peel pears and cut a think slice off the bottom of each to help them stand up.
  3. Put the pears upright in the sugar syrup, return pan to heat and bring to a boil again. Lower heat and simmer until pears are tender, about 20 minutes. Turn pears every so often so the cook evenly. Use a slotted spoon and put the pears on a dish to cool - standing upright
  4. Save 1/2 cup of the syrup.
  5. In another saucepan, put the blueberries and the 1/2 cup of saved syrup. Bring to a simmer over medium heat, reduce heat, simmer uncovered about 10 minutes. Set aside to cool.
  6. Put the pears upright on serving plates. Spoon blueberries around them. Sprinkle lemon zest on top of each pear - just a sprinkle.
  7. Whip cream with sifted sugar. Spoon over top of pears and serve immediately.

Tips:  I have substituted dried and reconstituted figs, raisins, or chopped persimmons for the blueberries.