| How To Cook: |
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1. With a small sharp knife, peel the pears and cut them in half lengthwise, leaving a stem attached to one of the halves of each pear.
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2. Remove the cores and scoop a scant tablespoon of pulp out of each of the pear halves.
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3. To prevent the fruit from turning brown, paint each section of pear inside and out with a pastry brush dipped in lemon juice.
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4. Cream the Gorgonzola cheese and softened butter together by beating them against the side of a small bowl with a wooden spoon until they are soft and fluffy.
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5. Fill the hollows of the pears with 1 tablespoon of the cheese-and- butter mixture and carefully press the two halves of the pear back together again.
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6. Roll the pears around in the crushed nuts, then arrange them on a serving plate. Chill for about 2 hours, or until the cheese is firm.
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