Gorgonzola stuffed port poached pears with toasted walnuts

This savory dessert will be the star of your table, doused in wine and port to end the evening off with a smile on your face!

6 min
20 min



  1. In a small pot add port, red wine, honey, vanilla, cinnamon and star anise. Reduce by half.
  2. With a melon baller gently remove the core of the pear starting at the bottom.
  3. Place in poaching liquid and simmer for 20 minutes.
  4. Remove and place on a baking tray. Stuff with gorgonzola and bake for 3 minutes at 350
  5. Place toasted walnuts in large pasta bowl, place pear on top and glaze with leftover poaching liquid. Serve with a smile. Maybe a sprig of mint.

Special tools: nice pot, melon baller, baking tray