Zoose Pears are scrumptious accompanied by a well-chilled white Loire wine, such as Sancerre.
4 small ripe pears the juice of
4 oz. Gorgonzola cheese
1 oz. unsalted butter, softened
4 tablespoons crushed pistachio nuts
Using a sharp knife, peel the pears and core them. Using a pastry brush, brush the lemon juice over the pears and set them aside.
In a medium-sized mixing bowl, cream the cheese and butter with a kitchen fork until they are soft and creamy.
Using a small teaspoon, fill the hollow cores of the pears with the cheese mixture.
Place the crushed pistachio nuts on a plate and roll the pears in the nuts until they are well covered, shaking off any excess.
Place the pears on a serving dish and place the dish in the refrigerator. Chill for 2 hours before serving.