8 small ripe pears, peeled
Juice of 2 lemons, in a large bowl
125 g (4 oz) Gorgonzola cheese, softened
1/2 stick (2 oz) 50 g butter
30 g (1 oz) 1/4 cup, finely chopped walnuts or pistachio nuts
Juice of 2 lemons, in a large bowl
125 g (4 oz) Gorgonzola cheese, softened
1/2 stick (2 oz) 50 g butter
30 g (1 oz) 1/4 cup, finely chopped walnuts or pistachio nuts
method
1. Slice pears in half, taking care to leave stem intact on one half.
2. Core pears and, with a spoon, remove a tablespoon of the flesh to form a hollow.
3. Immediately immerse pears in bowl with lemon juice to prevent discoloration.
4. In a small bowl, beat together cheese and butter until smooth.
5. Fill each pear half with about a tablespoon of mixture.
6. Press pears together and roll in walnuts. Refrigerate at least 2 hours.
7. Serve as first course. Store in the refrigerator up to 3 days.
2. Core pears and, with a spoon, remove a tablespoon of the flesh to form a hollow.
3. Immediately immerse pears in bowl with lemon juice to prevent discoloration.
4. In a small bowl, beat together cheese and butter until smooth.
5. Fill each pear half with about a tablespoon of mixture.
6. Press pears together and roll in walnuts. Refrigerate at least 2 hours.
7. Serve as first course. Store in the refrigerator up to 3 days.
serving amount
makes 8 servings.
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