Plump nuggets of creamy Gorgonzola and crisp, earthy walnuts strewn over wine-soaked pears make an understated, sophisticated dessert. I like to serve the pears with plain biscotti, both for dipping into the juice and for spreading with the cheese, and glasses of sherry.
Cut the pears in half lengthwise, leaving the stem intact on one half, then core them, making a small round cavity (a melon baller works well). Cut out the string that runs down the center from the stem to the cavity. Halve or quarter the pear halves lengthwise, or slice thinly.
In a frying pan or saucepan large enough to hold the pears in a single layer, combine the wine and
Transfer the pears and poaching liquid to a nonreactive bowl and let stand for several hours at room temperature, turning the pears occasionally. They will become a deep garnet as they absorb the wine.
To serve, divide the pears among 8 individual plates. Place an equal amount of Gorgonzola on top of each serving, breaking the cheese into pieces, and spoon some of the poaching liquid around the pears. Sprinkle with the walnuts, and serve at once.
© 2013 All rights reserved. Published by Weldon Owen.