Ingredients

6 firm pears (Bosc, Comice, Bartlett etc.) halved & cored
freshly ground black pepper
4 thin slices prosciutto, cut into 1/2" ribbons
1/2 cup chopped walnuts
4 T unsalted butter, melted
1/3 cup light brown sugar
juice of 1 lemon
zest of 1/2 lemon
1/2 cup sweet wine, such as Moscato or late harvest Riesling (optional)
3 ounces Gorgonzola Dolce or blue cheese

Directions

Preheat oven to 425 degrees.

Place the unpeeled pears on a baking sheet, cut side up, and season with a few grinds of black pepper.

Place pears in 425 degree oven and bake for about 10 minutes. Pears should still be a little firm. If on the ripe side, they will become tender much faster, so test with a toothpick to make sure you don't overcook them.

Meanwhile, in a small mixing bowl, whisk together the butter, brown sugar, lemon juice, wine (if desired) and zest. Scatter the prosciutto ribbons and walnuts over the pears. Drizzle with butter mixture. Continue baking another ten minutes or so until pears are glazed and tender. Top the pears with the cheese and return to oven for another minute or two to melt the cheese. Serve pears warm as an appetizer or after dinner as a unique dessert.

Note:
This dish will greatly enhance that great bottle of red wine you've been saving.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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