Ingredients four 4 people
- 50 g Sweet Gorgonzola
- 2 Pears
- 10 ml Williams pears distillate
- 100 g whipped cream
- Salt and black pepper to taste
Cut one pear vertically; use a corer to remove the core and all seeds.
Cut the other pear into cubes and stir fry it in a pan with the distillate; once the distillate has dried, add the Gorgonzola. Let cool down and add the whipped cream. Add salt and pepper to taste.
Stuff the pear ‘boats’ with this mixture and put them in the freezer for approximately 2 hours.
Cover everything with a thin layer of Gorgonzola and let it melt under the grill for about one minute before serving.
Ideal with Grappa di moscato