Cut a pear lengthwise; using a melon baller, remove all the seeds and core.

Place it in a baking tray and cover it with tin foil. Place it in the oven at 160° for about ten minutes, it should not cook but only soften. Remove from the oven, let it cool and dry it.

Dice the other pear and sauté it in a pan with the sweet white wine and a couple of tablespoons of brown sugar, until the wine has completely evaporated.

Cut the Gorgonzola into cubes, place it in a bowl and begin working it, adding a drop of cream, until it becomes a cream.

Whip the remaining cream with a spoonful of icing sugar and, once firm, gradually add the Gorgonzola cream. Mix it with the cream using gentle rotations from the bottom up so as not to deflate the mixture.

Fill the pear boats with this cream and place them in the freezer for about 45 minutes.

Once removed from the freezer, cover with a thin layer of sweet Gorgonzola and melt it under the grill or with a blowtorch for a minute.

Plate and fill each pear with caramelized pear cubes and chopped walnuts.

Drizzle with honey and serve!

Ingredients for 2 people:
70g of Igor’s sweet Gorgonzola
2 pears
4 tablespoons of sweet white wine
120g fresh whipping cream
honey
chopped walnuts
cane sugar
powdered sugar