Stuffed Pears (Pere Ripiene)

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6 medium pears
1 tablespoon lemon juice
6 tablespoons sweet butter
3/4 c. Gorgonzola dolce
1/2 c. crushed walnuts

Peel the pears and hut them in half, leaving the stem attached on one of the halves. Scoop out the seeds and 1 tablespoon of the pulp of each pear half to make room for the stuffing. Brush the pears inside and out with lemon juice to keep them from turning brown.

Cream together the butter and cheese, stir in 1/4 cup crushed walnuts, and stuff the pears with the mixture.

Place the pear halves back together so that there are 6 whole pears again. The stuffing will hold them together. Sprinkle the pears with the remaining crushed walnuts, patting the nuts gently into the pears so that they will adhere evenly.

Chill before serving. (That is, chill the pears. Though it wouldn't hurt if you poured a glass of wine and chilled a bit yourself.)

Source: Northern Italian Cooking, by Francesco Ghedini (1979)