William Pear with gorgonzola and nuts in Barolo sauce



  • 4 red William pears
  • 50 g soft gorgonzola
  • 50 g nut kernels
  • 1 tablespoon ricotta cheese
  • 1 tablespoon honey
  • 1 cinnamon stick
  • 1 lemon rind
  • 2 or 3 cloves
  • ½ l Barolo or Nebbiolo wine
  • 4 tablespoons sugar


Mix wine, sugar, cinnamon, lemon rind, and cloves in a pot and bring to the boil. Peel the pears, remove the core and add them in the pan. In the meanwhile, mix gorgonzola and ricotta cheese with honey and chopped nuts for the filling. When pears are soft, remove from the liquor and let them cool. Boil their liquor down until creamy. Stuff pears with the gorgonzola mix, place a pear on each plate, top with the sauce and decorate with fourths of nut kernels.

Cook: Luisa Vallazza – Restaurant : Al Sorriso – Soriso (NO) – Relais & Châteaux, 3 Michelin stars, AIC: Magnifico del Presidente

Suggested wine: Yellow dry Muscat wine or Muskateller (Alto Adige)

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William Pear with gorgonzola and nuts in Barolo sauce
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