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Recipe of Pears Stuffed with Gorgonzola and Walnut

Pears Stuffed with Gorgonzola and Walnut

50 mins
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A truly innovative dessert. The mixture of the sweetness of the poche pears with the gorgonzola, walnut and reduced white wine is delicious.


4 portions
  • 1 bottle Sauternes wine, another dessert wine
  • 2 cups Water
  • 3/4 cups sugar
  • 1/2 branches cinnamon
  • 4 pears
  • 2 teaspoons lemon juice
  • 1 cup gorgonzola cheese, shredded at room temperature
  • 30 grams cream cheese, soft, at room temperature
  • 1 tablespoon honey
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/4 cups walnut, lightly toasted


In a large pot, mix wine, water, sugar, and cinnamon over medium-high heat until it boils.
Move well until the sugar dissolves.
Peel the pears, leaving the sprig. Barnize them with lemon juice (to prevent them from turning black).
When the liquid in the pot is boiling, add the pears and boil until they are soft, about 30 minutes.
When the pears are ready, transfer them to a platter and reserve.
Return to boil the liquid and cook until it reduces, about 20 minutes. It must have the consistency of honey.
Pass through a sieve and allow to cool to room temperature.
Cut the pears in half and remove the heart and seeds carefully. It should leave a good space for the filling.
With a kitchen napkin, dry the pears well.
In a bowl, mix the gorgonzola cheese, cream cheese, honey, salt and pepper.
Divide the mixture in the center of each pear.
Put the pears in dessert plates and bathe with the reduced wine liquid.
Garnish with toasted nuts and serve at room temperature.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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