Gorgonzola Cheese Filled Pear Halves
From:	Esther, Montreal, Quebec, Canada
Comments:	Serve along with a white wine from Loire, France, such as a Sancerre.
Servings:	4

4 small ripe pears Juice of 1 lemon 4 ounces [113 g] Gorgonzola cheese, grated 2 tablespoons [30 g] softened unsalted butter 4 tablespoons [60 mL] crushed pistachio nuts

Using a sharp knife, peel then half pears lengthwise; core pear halves. Brush pear halves with lemon juice; set aside. Into a medium bowl, using a fork, cream together grated Gorgonzola cheese and softened unsalted butter. Using a small spoon, evenly fill pears cavities with cheese mixture. Sprinkle crushed pistachio nuts onto a plate; roll stuffed pear halves until well coated with crushed pistachio nuts. Shake pear halves to remove excess crushed pistachio nuts. Arrange stuffed coated pears halves onto a serving plate. Refrigerate for 2 hours, before serving.