This 10-minute marvel will gratify your tastebuds and have you imploring il contadino for more.
4 large Williams (aka Bartlett) pears
200 gr (2 cups) sharp Gorgonzola
1 oz fluid honey
Heat the oven at 200° C (390° F).
Blanch the pears by soaking them in boiling hot water for 2 minutes, then cut them in half, and scoop out about 1/2 inch of the central pulp, to remove seeds.
Place pear halves on a greased cookie sheet flat face up, and cover them evenly with thick, messy slices of sharp Gorgonzola.
Bake pears in the oven for a few minutes, or until the cheese has fully melted, and begins to bubble slightly.
Carefully transfer on a serving platter and drizzle with warm honey. Serve with bold red wine as a prelude to robust meat courses and hefty lasagna, or simply as a restoring midnight tonic.
One of the very nicest things about life is the way
we must regularly stop whatever it is we are doing
and devote our attention to eating.
~ Luciano Pavarotti