- Two bosc pears, cored and sliced
- 1 tablespoon butter
- 1/4 cup walnuts
- 1/3 cup balsamic vinegar
- 1/4 cup crumbled Gorgonzola
Preheat oven to 350°. Place balsamic vinegar in small sauce pan and bring to a simmer, stirring occasionally, until reduced to about half, about 10 minutes. It should be dark and thickened, coat the back of a spoon and taste a bit sweet. Do not over reduce. Toast walnuts on a cookie sheet in oven, turning once or twice, for 6-7 minutes.
Watch closely to prevent burning. Remove from oven, cool, then coarsely chop. Heat butter in a saute pan, add pear slices and cook until slightly tender, about 3 minutes on each side. Place pears on a platea nd drizzle with balsamic reduction. Sprinkle on chopped walnuts and Gorgonzola.