Place pears upright in a saucepan and cover with water to measure the volume needed.
Remove pears, add sugar and cinnamon to the water, and bring to a boil while stirring.
Peel pears, leave stalks intact, trim bases to sit flat, and return them to the pan.
Poach pears for 15 to 20 minutes until tender and then drain.
Chop the cheeses and combine with crème fraîche in a small pan.
Heat the cheese mixture gently while stirring until melted.
Pour the hot cheese sauce over the pears to coat them.
Serve the dish immediately.