Prepare pears in batches of three for uniform cooking in the microwave.
Peel pears and add lemon juice immediately to prevent browning.
Next, add sugar, coat evenly, and place in a covered bowl.
Microwave on high power for 2 minutes and leave covered for an additional 5 minutes
.Carefully unwrap pears and chill; meanwhile, gently mix together the fall fruits.
Once the pears have cooled, stuff them with the fall fruits and freeze upright for 30 minutes.
Preheat oven to 375°F.Place 1 sheet of phyllo dough onto a cutting board and lightly brush with butter.
Add another sheet on top and repeat until the stack is 7 sheets thick.
Sprinkle with salt and sugar.
Cut the phyllo sheet lengthways into 2½-inch strips.
Gently roll the phyllo around the pear using additional butter as necessary.
On a lined sheet or pan, place 6 evenly spaced, ¼ teaspoon mounds of the reserved granulated sugar.
Place each pear onto the portioned sugar and bake for approximately 20 minutes.
Serve warm and garnish with blue cheese and fresh figs.