Heat the barbecue to 140/160 °C (284/320 °F).
Cut the pears, with the peel still on, lengthwise, and grease them on all sides with the melted butter.
Grill the inside of the pears for a few minutes, then turn them over and complete cooking by spreading the gorgonzola over the part just grilled. Once cooked, glaze with the honey and cover with chopped nuts. Serve warm.