4 Bosc pears — firm * see
: note 1 bottle Zinfandel wine
1 c sugar
1 1/2 c water
6 peppercorns
1 vanilla bean
1/3 lb Gorgonzola dolce
1/4 c pecans, toasted — coarsely
: chopped Peel the pears, core them from the bottom, leaving the stems on. In a large saucepan, add all of the ingredients except the pears and bring to a boil. Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes. Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup. To serve When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle withsauce. Top with toasted pecans. TIP: ASIAN PEAR SALSA Substitute Asian pears for pears or apples in your favorite fruit salsa recipe. Use mint instead of cilantro. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Can also use Comice. Recipe By : PICK OF THE DAY SHOW #PD7713 #5 Date: Tue, 29 Oct 1996 11:18:55 -0500 ( —–