Baked Pears filled with Spicy Gorgonzola is an interesting starter where the sweetness of the pears and the savoury-piquant flavour of Gorgonzola cheese are mixed, giving prominence to each other. We used Spicy Gorgonzola although the sweet one works fine as well.
Pears-Gorgonzola is a rather famous combination in Italy, in fact, this combo is also perfect for Pear and Gorgonzola Risotto. We recommend not to use pears too much ripe.
Gorgonzola, commonly referred to as blue cheese, is a blue veined Italian cheese originating in the two northern regions of Lombardy and Piedmont, and is made from non-skimmed cow’s milk. It can be creamy or firm, sweet or spicy.
Serve 4, Preparation 20 mins, Cooking 20 to 25 mins
- 4 pears (Kaiser or Conference or any other)
- Italian Spicy Gorgonzola, to taste
- Walnuts, a handful
- Sesame seeds, to taste
- salt and pepper, a pinch
oast sesame seeds in a saucepan, set aside.
Crumble the walnuts and leave some whole for decoration. Rinse the pears, dry them but do not peel them.
Cut the pears in half – lengthwise, hollow them out with a teaspoon to create a hollow, removing the seeds. Keep the pulp aside and mix it in a bowl with the spicy Gorgonzola, to taste.
Line a baking tray with baking paper and bake the pears in a ventilated oven at 180 C for about 20 minutes, it depends on your oven. They have to become soft but not mushy.
Take the pears out of the oven and place a teaspoon of Gorgonzola/pear pulp mix in the hollow of the pear. To speed up the melting of the cheese, just use the heat of the switched-off oven.
Add the walnut crumbs on top and the toasted sesame, place half walnut on top, a pinch of salt and pepper and serve.