Pears with Gorgonzola Cheese and Walnuts

Preparation info

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Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

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Choose a buttery-fleshed pear, such as a Bartlett or Comice. It should be firm, but not hard, and very fragrant. Wash, but leave on the skin. Cut into quarters and slice away the core. Arrange on a dessert plate with