Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears

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3 tablespoons butter

2 tablespoons sugar

2 pears, peeled and diced

2 cloves garlic, chopped

1 tablespoon red wine vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

1/2 cup Stilton cheese, crumbled (or any other blue cheese)

25 endive spears

1/2 cup pecan halves or 25 pieces, toasted

Watercress sprigs, for garnish

1 cup cream cheese (for presentation)