*A melon baller or the tip of a teaspoon works well to core the pears. Be sure to make a hollow big enough to hold 2 teaspoons of the cheese.
Explore the options for making this beautiful and sophisticated side dish:
•Two cans (15 oz each) canned pear halves can be substituted for the fresh pears. Drain liquid from pears and drain pears, flat sides down, on paper towels. Follow directions in step 1--except fill hollow with cheese now. Roast 15 minutes or until pears and cheese are hot; sprinkle pears with nuts.
•Blue cheese, garlic-and-herb spreadable cheese or chives-and-onion cream cheese can be substituted for the Gorgonzola cheese.
The ripe firm pears should not be hard, but should also not be as soft and ambrosial as a pear would be for eating out of hand. If your pears are too hard, let them ripen a day or two longer. These delicious pears would also make an elegant first course or can even be placed on salad greens for a unique salad.